ABSTRACT
Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa
TABLE OF CONTENTS
part |2 pages
PART I: GRAIN PROPERTIES, DRYING, AND DRYERS
part |2 pages
PART II: GRAIN STORAGE
part |2 pages
PART III: PARBOILING AND MILLING
part |2 pages
PART IV: BY-PRODUCTS/BIOMASS UTILIZATION
part |2 pages
PART V: FOOD PROCESS ENGINEERING