The revised and updated version of this textbook still covers all the information relevant to the technology of cereals with new and recent developments also included, such as sections dealing with extrusion cooking and the use of cereals as animal feed. The section on industrial uses for cereals has been expanded considerably. The presentation of the text has been altered such that each chapter now deals with one subject, but considers all appropriate cereals. Both the merits and the limitations of individual cereals as sources of food products have been considered in a comparative way. This textbook should be of value to students of food science and agriculture.

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