Overview
- Covers different types of products prepared from cereal grains
- Focuses on production technology for the development of cereal products
- Presents information on packaging requirements of cereal products
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Table of contents (15 chapters)
Keywords
About this book
- Covers different types of products prepared from cereal grains;
- Focuses on production technology for the development of cereal products;
- Presents information on packaging requirements of cereal products.
Editors and Affiliations
About the editors
Manzoor Ahmad Shah is an Assistant Professor in the Department of Food Science and Technology at Government Degree College for Women Anantnag, Jammu and Kashmir, India.
Kappat Valiyapeediyekkal Sunooj is an Assistant Professor in the Department of Food Science and Technology at Pondicherry University, Puducherry, India.
Shabir Ahmad Mir is an Assistant Professor in the Department of Food Science & Technology at the Government College for Women, M.A. Road, Srinagar, Jammu and Kashmir, India.
Bibliographic Information
Book Title: Cereal-Based Food Products
Editors: Manzoor Ahmad Shah, Kappat Valiyapeediyekkal Sunooj, Shabir Ahmad Mir
DOI: https://doi.org/10.1007/978-3-031-40308-8
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023
Hardcover ISBN: 978-3-031-40307-1Published: 07 November 2023
Softcover ISBN: 978-3-031-40310-1Due: 08 December 2023
eBook ISBN: 978-3-031-40308-8Published: 06 November 2023
Edition Number: 1
Number of Pages: VIII, 369
Number of Illustrations: 14 b/w illustrations, 61 illustrations in colour
Topics: Food Science, Food Microbiology, Food Science