Edited By: Charles Brennan
Barley is one of the most important crops of the temperate region, being used extensively in the malting and brewing (and distilling) industries, and as an important food and animal feed stuff. The important book, part of the Blackwell World Agriculture Series, reflects the advancement of knowledge on barley crop systems and the understanding of how recently uncovered genetic tools can be successfully used to harness barley crop improvements, how beta-glucans can affect food microstructure, and how barley flours and grains may be used to create high quality novel foods.
Contents include details of agronomy practices, genetics and potential breeding improvements, post harvest physiology, grain morphology and quality, malting and brewing, barley flours and the use of barley in milling, baking and breakfast cereal manufacture, the use of barley in animal feeds, novel uses of barley, and the potential health benefits attributed to barley and barley beta-glucans.
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