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Abstract:
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Pt. I. Cereal grain quality: an introduction: 1. An introduction to the cereal grains: major providers for mankind's food needs -- 2. Cereal-grain morphology and composition -- 3. The diversity of uses for cereal grains -- Pt. II. Characteristics and quality requirement of specific cereals: 4. Wheat: characteristics and quality requirements -- 5. Rye and triticale: characteristics and quality requirements -- 6. Barley: characteristics and quality requirements -- 7. Oats: characteristics and quality requir
rain quality -- 16. Maintaining grain quality during storage and transport -- 17. Processing wheat to optimise product quality -- 18. Grain quality: the consumer, the scientist, the technologist and the future -- Pt. V. Appendices: App. 1 Composition of
rains and grain products -- App. 2. Equivalence between metric and US units for the grain industry.
Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains; examines the use of analytical methods at different stages of the value-addition chain; reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments.
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