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Barley Chemistry and Technology

Edited by A W MacGregor and R S Bhatty 
AACC Press 



Hardcover  486pp, 91 tables  ISBN 0913250805      £150.00

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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