Handbook of Cereal Science and Technology, Revised and Expanded - CRC Press BookFood Science pp Cite as. Cereals are plants which yield edible grains such as wheat, rye, rice, or corn. Cereal grains provide the world with a majority of its food calories and about half of its protein. These grains are consumed directly or in modified form as major items of diet flour, starch, oil, bran, sugar syrups, and numerous additional ingredients used in the manufacture of other foods , and they are fed to livestock and thereby converted into meat, milk, and eggs. Unable to display preview. Download preview PDF.
Principles of Cereal Science and Technology, Third Edition
Complete acces Principles Of Cereal Science And Technology by Jan A. Delcour
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