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本书重点介绍了玉米工艺品质特性、玉米主食专用粉改良评价手段和方法、玉米主食专用粉热改良技术、玉米主食专用粉碱化湿磨加工改良技术、玉米主食专用粉酶法湿加工改良技术、玉米主食专用粉生物改良技术、玉米主食专用粉复配改良技术、玉米粉主食品加工技术及品质分析、国外传统玉米食品及加工技术等。
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