Barley Chemistry and Technology

Edited by A W MacGregor and R S Bhatty
AACC Press

Hardcover 486pp, 91 tables ISBN 0913250805 £135.00

Chapters include:

Barley: Taxonomy, Origin, Distribution, Production, Genetics and Breeding
Formation of the Barley Grain - Morphology, Physiology and Biochemistry
Carbohydrates of the Barley Grain
Barley Seed Proteins
Barley Lipids
The Technology and the uses of Malt
Nonmalting Uses of Barley
Potential Improvement of Barley Quality through Genetic Engineering
Whole Crop Utilization of Barley including new potential uses

To find similar publications, click on a keyword below:
American Association of Cereal Chemists : agriculture & forestry : barley : crops : fermentation : food crops : food science

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