1. 1975-01-01 This introduction to the technology of the principal cereals is intended in the first place, for the use of students of Food Science. A nutritional approach has been chosed, and the effects of processing treatments on the nutritive value of the products have been emphasized. Throughout, both the...
  2. Information provided in this series covers selected foods from Africa, India, Latin America and Southeast Asia. Topics are organized on a commodity basis within the major food groups, including cereals and other startch sources, legumes and oil-seeds, fruits and vegetables.