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Modern Cereal Science and Technology.

Modern Cereal Science and Technology This book, comprising 21 chapters, three appendices and one index, is an excellent work written by an expert in the field, who states, in the preface, that he has been professionally active in this area for over 40 years. Some of the more important chapters in the book deal with cereal crops, physical properties and structure, storage, grain quality, processing of wheat, and bread making. Two interesting chapters are devoted to "Bread round the World" and "Bread in Health and Disease". In addition to wheat, the volume presents chapters on rice, corn, barley, oats, sorghum and millets and rye.

The book is clearly written and richly illustrated with figures and tables, presenting a good combination of information about the chemical and physical properties of the products studied and their processing characteristics. I have no doubt that this volume is a welcome addition to the literature in the field and that readers from both the academic and the industrial communities will find in it a good reference source.

Y. Pomeranz (VCH Publishers, Suite 909, 220 East 23rd Street, New York 10010-4606, 1987. 478 pp.).
COPYRIGHT 1990 Chemical Institute of Canada
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Author:Martin, Antonio
Publication:Canadian Chemical News
Article Type:Book Review
Date:Apr 1, 1990
Words:188
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