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Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology) By Sergio O. Serna-Saldivar
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- Amazon Sales Rank: #3297894 in Books
- Published on: 2010-05-17
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x 1.70" w x 6.20" l, 2.65 pounds
- Binding: Hardcover
- 752 pages
Review
The specific attraction of this volume…is its comprehensive and outstanding collection of the current information about the physicochemical and nutritional properties for the major cereal grains-wheat, rice, maize, oats, barley, sorghum/millets-and their products. Additionally, what was lacking in academia was the availability of a new and standard text book for readers interested in this area and the author and editor have done a good job of bringing that together as a common and unique package. The book deserves credit to be the first of its kind in the market…This single-authored textbook comprises 18 chapters that take the reader through an exciting journey of postharvest management and the wide array of industrial processes used to manufacture foods in a stepwise, reader friendly style.
Silverio Garda-LaraDep. of Agrobiotechnology, Tecnologico de Monterrey, ITESMCrop Science 2010
About the Author
Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.
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