|42-452 Cereal Technology W(2-3) [0.50]|
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.)
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.