Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential
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This book, written by leading grain scientists from Europe and Africa, examines six grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The authors discss the chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa. The text is of considerable importance in light of the fact that just three cereal grains account for more than 75% of all grains produced worldwide.
Format:Hardcover
Language:English
ISBN:3540429395
ISBN13:9783540429395
Release Date:July 2002
Publisher:Springer
Length:270 Pages
Weight:1.19 lbs.
Dimensions:0.8" x 6.3" x 9.5"
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Engineering Science Science & Math Science & Scientists Science & Technology TechnologyCustomer Reviews
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