This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, class

A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section

Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the

This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits an

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and pr