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Rye Production, Chemistry and Technology, Second Edition
Edited by Walter Bushuk
AACC Press
2001
Hardcover 300pp, 69 B+W illus ISBN 1891127144
£120.00
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Price includes P&P in the UK
The first revision in 25 years of this fundamental grain reference is a must-have publication for food and agriculture professionals
who need to understand contemporary issues regarding improved Rye production and the development
of finished products made from Rye
This totally revised edition now includes: -
separate chapters on pests and physiology
- comparisons of the benefits offered by the different rye milling systems used in North America and Europe
- coverage of a wide variety of traditional as well as nontraditional food and non food applications of rye
- an extensive chapter on Genetics and Breeding of rye covering recent development in
biotechnology and genetic engineering, including disease control.
To find similar publications, click on a keyword below:
American Association of Cereal Chemists
: Summer 2002
: agriculture & forestry
: cereals
: crops
: plant genetics
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