|
|
|
 |
|
Research Project:
ENHANCE WHEAT QUALITY AND UTILIZATION IN THE WESTERN U.S.
Location: Wheat Genetics, Quality Physiology and Disease Research
Title: CEREALS/ GRAIN — QUALITY ATTRIBUTES
Author
Submitted to: Encyclopedia of Grain Science
Publication Type: Book / Chapter
Publication Acceptance Date: August 19, 2003
Publication Date: September 30, 2004
Citation: Morris, C.F. 2004. Cereals/ grain - quality attributes. IN: Encyclopedia of Grain Science. C. Wrigley, H. Corke and C.E. Walker (eds.) Elsevier Science, London, UK. pp. 238-254.
Interpretive Summary: This encyclopedia chapter describes the quality attributes of the major cereal grains, including the important types of foods made from wheat; wheat flour quality end-product and component tests, and intrinsic quality of wheat grain and grain lots. Rice, maize, barley, sorghum and millets, oats, rye and triticale are discussed.
Technical Abstract:
This encyclopedia chapter describes the quality attributes of the major cereal grains, including the important types of foods made from wheat; wheat flour quality end-product and component tests, and intrinsic quality of wheat grain and grain lots. Rice, maize, barley, sorghum and millets, oats, rye and triticale are discussed.
|
|
|
|
|
|
|
Last Modified: 06/19/2013
|
|
Printable Version
E-mail this page
