Auteur: John R. N. Taylor

Today, at the beginning of the third millenium, just three cereal grains – wheat, rice and maize – dominate the world’s food supply, accounting for some 75 % of all grains produced. This food …

Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets – pearl, foxtail, proso and finger millet, as well …

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an …

ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential …