Edited By: RJ Henry and PS Kettlewell
488 pages, 20 b/w photos, 82 line illus, figs, tabs
The commercial value of cereals is dependent on how suitable the grain is for use in consumer products; this is in turn dependent on the functional and nutritional quality of the grain. "Cereal Grain Quality" brings together in one volume information on the biochemical constituents of the major cereal species, and how the composition of grain affects quality.
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