Abstract
THE chemistry of wheat flour, and the elucidation of the factors influencing the “strength” or baking quality of flours from different wheats, present problems as complicated and difficult as any to be found in food chemistry. Recent research has thrown much light on some of these problems, and the author, who is well known as an authority on flour chemistry, is to be congratulated on having given a connected and critical account of the important work done on this subject during the last few years.
Modern Cereal Chemistry.
By D. W. Kent-Jones. Pp. ix + 324. (Liverpool: The Northern Publishing Co., Ltd., 1924.) n.p.
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M.-W., G. Modern Cereal Chemistry . Nature 115, 222 (1925). https://doi.org/10.1038/115222a0
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DOI: https://doi.org/10.1038/115222a0