Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Advanced Cereal Science and Technology
Code
FE 532
Course Info
Structure of cereals. Cereal starch and proteins. Storage and dry milling of cereals. Wet milling: Production of starch, oil protein. Rice, oat and barley processing, malting and brewing. Yeast leavened products. Soft wheat products. Pasta and noodles. Breakfast cereals and snack foods.
Credit
3
ECTS
6
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