Category: Technology & Engineering|
The author of the book: Peter S. Belton
Format files: PDF, EPUB, TXT, DOCX
The size of the: 993 KB
Edition: Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Date of issue: 11 February 2011
Description of the book "Pseudocereals and Less Common Cereals":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.
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