Concepts in Cereal Chemistry

Rather than presenting a lot of information about the field, Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics. This well-organized resource provides students and researchers in both academia and industry with the information they need to tackle problems likely to arise in cereal research.
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Biotechnology
Food Chemistry
Food Engineering
Textbook