Author
MORRIS, CRAIG |
Submitted to: Encyclopedia of Grain Science
Publication Type: Book / Chapter Publication Acceptance Date: 8/19/2003 Publication Date: 9/30/2004 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. |