Bioconversion of cereal products.
1994
Godon B. | Boudreau A.
Explains how to obtain a large number of intermediate agricultural products from grains. Discusses the overall composition of cereal grains; different methods of fractionation; the enzymatic processing of carbohydrates and proteins; and the microbial processes for the production of food, yeast, alcoholic beverages, alcohol, metabolites, and highly diverse organic molecules. For agricultural chemists, food and feed processors, chemical engineers and professors, and advanced students of the agri/food industry.
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