ABSTRACT

Completely revised and updated, the Second Edition of Specialty Corns includes everything in the first edition and more. Considered the standard in this field, significant changes have been made to keep all the information current and bring the references up-to-date. Two new chapters have been added to keep up with the latest trends: Blue Corn and

chapter 2|30 pages

Properties of Corn Starch

chapter 3|22 pages

High Amylose and Waxy Corns

chapter 4|46 pages

High Quality Protein Corn

chapter 5|24 pages

High-Oil Corn Hybrids

chapter 6|44 pages

Sweet Corn

chapter 7|36 pages

Popcorn*

chapter 9|18 pages

Baby Corn

chapter 13|46 pages

Silage Corn