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Biographie et livres de Alicia A. Perdon

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Alicia Antonio Perdon is a cereal scientist with more than 25 years of experience in the breakfast cereal industry. Dr. Perdon started her career in research at the International Rice Research Institute where she authored more than a dozen papers on rice functionality and biochemistry. While working on her graduate degree, she established the Rice Processing Laboratory at the University of Arkansas. It was at the university where she integrated the food polymer/glass transition concept to
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Téléchargez le livre : Breakfast Cereals and How They Are Made
Breakfast Cereals and How They Are Made

Alicia A. Perdon , Kaisa Poutanen , Sylvia L. Schonauer

Woodhead Publishing and AACC International Press

2020-01-09

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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The...

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