Corn: Chemistry and Technology, Third Edition, provides a broad
perspective on corn from expert agronomists, food scientists and
geneticists. This encyclopedic storehouse of comprehensive
information on all aspects of the world's largest crop (in metric
tons) includes extensive coverage of recent development in genetic
modification for the generation of new hybrids and genotypes. New
chapters highlight the importance of corn as a raw material for the
production of fuel bioethanol and the emerging topic of
phytochemicals or nutraceutical compounds associated to different
types of corns and their effect on human health, especially in the
prevention of chronic diseases and cancer. Written by international
experts on corn, and edited by a highly respected academics, this
new edition will remain the industry standard on the topic.
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