CONTRIBUTORS
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Chapter 1 – Cereals: Rationale for Fermentation

Professor Norman F. Haard
University of California
Institute of Marine Resources
Department of Food Science and Technology
Davis
California 95616
USA

Chapter 2 – Cereal Fermentations in African Countries

Dr. S.A. Odunfa
Federal Institute of Industrial Research Oshodi
P.M.B. 21203
Ikeja
Lagos, Nigeria

Chapter 3 – Cereal Fermentations in Countries of the Asia-Pacific Region

Dr. Cherl-Ho Lee
Graduate School of Biotechnology
University of Korea
Seoul 136-701
Republic of Korea

Chapter 4 – Cereal Fermentations in Latin American Countries

Dr. Rodolfo Quintero-Ramírez
Dr. Argelia Lorence-Quiñones
Research Centre of Biotechnology
and
Dr. Carmen Wacher-Rodarte
Faculty of Chemistry
Universidad Nacional Autonoma de México
Apdo 510-3, Cuernavaca
Morelos
62250
México

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