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- W2229635718 abstract "Cereals are grass species that are the primary source of food for humankind and an important source of animal feed. Energy in the form of starch is their leading contribution but they are also important sources of protein, lipid, vitamins, and minerals. Cereal grains are all processed to varying degrees. As such, ‘quality’ is a subjective assessment of suitability for a given process, food, or use. The major cereals are maize, wheat, rice, barley, sorghum, millets, oats, rye, and triticale. Quality variation derives from compositional and physical attributes of grains." @default.
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- W2229635718 date "2016-01-01" @default.
- W2229635718 modified "2023-10-18" @default.
- W2229635718 title "Grain Quality Attributes for Cereals Other than Wheat" @default.
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- W2229635718 doi "https://doi.org/10.1016/b978-0-12-394437-5.00248-5" @default.
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