|42-452 Cereal Technology W(2-3)|
The technology and chemistry of the principal cereals; kernel structure and its chemistry with respect to the technological characteristics and nutritive value. Processing of wheat, corn, sorghum, rice, oats and barley; utilization of products and by-products. Bread-making process, dough rheology and technology; breakfast cereals and protein-enriched cereal products. (Offered in even-numbered years.)
|1996-97 Undergraduate Calendar|
Last revised: August 28, 1996. Contact: email@example.com.