Daniels, Roger.  <br/><br/>
Breakfast cereal technology /   
Roger Daniels. 
 - New Jersey :   Noyes Data,   1974. 
 - 290 p. :   figuras 
 - Food technology review ;   11 .
<br/><br/> Introduction - Dough cooking and extrusion processes - Treatment prior to puffing - Puffing processes - Flaking processes - Cereal shaping processes - Quick-cooking oats - Other quick-cooking cereals - Sugarcoating processes - Fruit incorporation and flavoring - Nutritional enrichment. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>INDUSTRIA ALIMENTARIA<br/>CEREALES
<br/><br/><label>Universal Decimal Class. No.: </label>664.696