A large variety of cooked corn products can be prepared on rolls, in extruders or by steamcooking. Slight changes in operating conditions of the cooking equipment can bring about significant changes in absorption, solubility and viscosity properties of the cooked products. Production of processed materials with high water absorption and retaining high cooked paste viscosity appears more difficult by direct steaming than by use of the other methods.Roll‐cooking should be better than extrusion‐cooking for preparing materials of maximum water absorption and minimum water solubility. Such materials are well suited either for thick gruels or for industrial thickening or gelling agents. Extrusion‐cooking should be better for preparing materials of minimum water absorption and maximum water solubility. Such materials are well suited either for beverages or for industrial uses where adhesive properties are desired. Steamcooking should be suitable for preconditioning before roll‐ or extrusion‐cooking, but it appears that heating time must be held to a minimum.

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Sons., New York. 1980. xiv + 436 pp. Figs. and tables. 15.5 X 24 cm.Harald Giinther has produced an outstanding text on nuclear magnetic resonance spectroscopy in the tradition of those by Recker and hy Bovey. Although the titular purpose of the book is introductory. the author very adroitly treats concepts and techniques that are both modern and snphistieated. The hmk emphasizes proton NMR spectroscopy. About 1070 of the total is addressed specifically to two other nuclei.fluorine-19 and carhon-13.