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TECHNOLOGY OF CEREALS: AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE

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- of the third edition, while maintaining an emphasis on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with that of the raw cereals. However, some new material has been introduced, notably sections dealing with extrusion cooking and the use of cereals for animal feed, and the section on industrial uses for cereals has been considerably enlarged. A change in the fourth edition, which readers of earlier editions will notice, is the order in which the material is presented. Instead of devoting a separate chapter to each of the cereals, other than wheat, chapters in the fourth edition.

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