The book 'Cereals: Processing and Nutritional Quality' penned by Sewa Ram and B. Mishra is a comprehensive resource that details the vital nutritional contributions of cereals such as wheat, barley, rice, and maize. It meticulously explores the intersection of cereal processing techniques and nutritional quality, shedding light on the requirements for various cereal products consumed globally. As an insightful guide, the text addresses both the chemical and molecular factors that influence the quality traits of cereals. From understanding the intricacies of dough rheology and gluten structure to examining molecular breeding strategies aimed at improving wheat grain quality, this hardback book serves as an essential reference for professionals in food science, agriculture, and industry applications. Readers will gain an in-depth knowledge of the economic significance of cereals in food, industrial applications, and the importance of enhancing their quality for sustainable use in the modern economic landscape.

*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.