It takes the average reader 8 hours and 20 minutes to read Kent's Technology of Cereals by Kurt. A. Rosentrater
Assuming a reading speed of 250 words per minute. Learn more
Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literature Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies Useful for students, researchers and industrial practitioners alike
Kent's Technology of Cereals by Kurt. A. Rosentrater is 500 pages long, and a total of 125,000 words.
This makes it 169% the length of the average book. It also has 153% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 11 hours and 23 minutes to read Kent's Technology of Cereals aloud.
Kent's Technology of Cereals is suitable for students ages 12 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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