Cereal Grains: Properties, Processing, and Nutritional Attributes
ISBN: 9780429112119
Platform/Publisher: Taylor & Francis / CRC Press
Digital rights: Users: Unlimited; Printing: Unlimited; Download: Unlimited
Subjects: Bioscience; Food Science & Technology; Nutrition; Food Chemistry; Food Engineering;

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.


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