Breakfast cereals and how they are made: introduction

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

doi:10.1016/B978-0-12-812043-9.00001-1

Breakfast cereals and how they are made: introduction

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

BA53 Industrial biotechnology and food

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Scientific › peer-review

1 Citation (Scopus)

Abstract

This chapter covers a brief overview of breakfast cereal and its current global market. A short history of the breakfast cereal industry is discussed followed by a list of current challenges facing the industry.

Original language	English
Title of host publication	Breakfast Cereals and How They Are Made
Subtitle of host publication	Raw Materials, Processing, and Production
Editors	Alicia A Perdon, Sylvia L. Schonauer, Kaisa S. Poutanen
Publisher	Elsevier
Chapter	1
Pages	1-4
Edition	3rd
ISBN (Electronic)	978-0-12-812044-6
ISBN (Print)	978-0-12-812043-9
DOIs	https://doi.org/10.1016/B978-0-12-812043-9.00001-1
Publication status	Published - 14 Jan 2020
MoE publication type	A3 Part of a book or another research book

Keywords

Breakfast cereal market
Breakfast cereal

Access to Document

10.1016/B978-0-12-812043-9.00001-1

Cite this

@inbook{59d1a16d500f48139355943a1eba4453,

title = "Breakfast cereals and how they are made: introduction",

abstract = "This chapter covers a brief overview of breakfast cereal and its current global market. A short history of the breakfast cereal industry is discussed followed by a list of current challenges facing the industry.",

keywords = "Breakfast cereal market, Breakfast cereal",

author = "Perdon, {Alicia A.} and Kaisa Poutanen and Schonauer, {Sylvia L.}",

year = "2020",

month = jan,

day = "14",

doi = "10.1016/B978-0-12-812043-9.00001-1",

language = "English",

isbn = "978-0-12-812043-9",

pages = "1--4",

editor = "Perdon, {Alicia A} and Schonauer, {Sylvia L.} and Poutanen, {Kaisa S.}",

booktitle = "Breakfast Cereals and How They Are Made",

publisher = "Elsevier",

address = "Netherlands",

edition = "3rd",

}

Breakfast cereals and how they are made: introduction. / Perdon, Alicia A.; Poutanen, Kaisa; Schonauer, Sylvia L.
Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production. ed. / Alicia A Perdon; Sylvia L. Schonauer; Kaisa S. Poutanen. 3rd. ed. Elsevier, 2020. p. 1-4.

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Scientific › peer-review

TY - CHAP

T1 - Breakfast cereals and how they are made

T2 - introduction

AU - Perdon, Alicia A.

AU - Poutanen, Kaisa

AU - Schonauer, Sylvia L.

PY - 2020/1/14

Y1 - 2020/1/14

N2 - This chapter covers a brief overview of breakfast cereal and its current global market. A short history of the breakfast cereal industry is discussed followed by a list of current challenges facing the industry.

AB - This chapter covers a brief overview of breakfast cereal and its current global market. A short history of the breakfast cereal industry is discussed followed by a list of current challenges facing the industry.

KW - Breakfast cereal market

KW - Breakfast cereal

UR - http://www.scopus.com/inward/record.url?scp=85094136573&partnerID=8YFLogxK

U2 - 10.1016/B978-0-12-812043-9.00001-1

DO - 10.1016/B978-0-12-812043-9.00001-1

M3 - Chapter or book article

SN - 978-0-12-812043-9

SP - 1

EP - 4

BT - Breakfast Cereals and How They Are Made

A2 - Perdon, Alicia A

A2 - Schonauer, Sylvia L.

A2 - Poutanen, Kaisa S.

PB - Elsevier

ER -

Breakfast cereals and how they are made: introduction

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this