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Concepts in cereal chemistry stimulates critical thinking by emphasizing the important concepts related to the science. As the author intended, this excellent book will be of use to students, researchers, novices and experts in the field of cereal science and technology. For more than two decades, this work has remained the leading advanced textbook and easytouse reference on food chemistry and technology. The vast subject of the technology of cereals and cerealbased products is clearly, concisely and systematically presented in this basic text, now in its fourth.
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