谷物食品技术（TechnologyofCereals）pdf电子图书，内容全面、丰富。

“绿色健康,“酶”力无限 医药、洗涤剂、纺织、淀粉制糖、发酵、酒精、食 品(包括果蔬汁、啤酒酿造、谷物食品、蛋白水解 和功能食品以及食用油脂)、饲料、皮革、造纸和 化工等工业领域

AACC(American Association of Cereal Chemists Inc) Abbreviations x, xi, xu characteristics 226-227 Abrasion malt 223 Ale alcohol in 296 standards 182-184 Aleurone 164, 184, 220 as conditioning aid 124 as milling process 129-130 ash 184 barley 162

AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE FOURTH EDITION N. L. KENT Sometime Scholar of Emmanuel College, Cambridge Formerly at the Flour Milling and Baking Research Association

AACC American Association of Cereal C.S.I.R. Council for Scientific and Industrial ACP acid calcium phosphate CSL calcium stearoyl-2-lactylate ADA azodicarbonamide CTAB cetyl trimethylammonium bromide ADD activated dough development CWAD Canadian Western Amber Durum

I. Cereal crops: economics, statistics and uses 1 2. Botanical aspects of cereals 29 3. Chemical components 53 4. Cereals of the world: origin, classijication, types, quality 78