Cereals and Cereal Products

Discover the essential guide to the nutrient composition of cereal-based foods with Cereals and Cereal Products by McCance. Published by the Royal Society of Chemistry in 1987, this comprehensive paperback spans 147 pages, offering valuable insights into 360 different cereals consumed in the United Kingdom. This book is perfect for anyone interested in the chemistry of cereal crops and the nutritional value of these staple foods. Whether you're a student, researcher, or simply a cereal enthusiast, you'll find this resource invaluable for understanding the role of cereals in our diet. Enhance your knowledge of food science and nutrition with this authoritative text.