Wheat in human nutrition / W. R. Aykroyd and Joyce Doughty.
Series: Food and Agriculture Organization of the United Nations. FAO nutritional studies ; no. 23Publication details: Rome : Food and Agriculture Organization of the United Nations, 1970.Description: viii, 163 p. : ill. ; 23 cmSubject(s): DDC classification:- 641.3311 20 AYK
Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book Open Access | Agriculture and Animal Sciences Library | 641.3311 AYK 1 (Browse shelf(Opens below)) | 1 | Available | 0028901 |
CONTENTS
The history of wheat
The nutritive value of wheat
variation in nutrient content
structure of the grain
composition of different parts of the grain
e.tc
Wheat Production
world production
areas of cultivation
species and varieties of wheat
yields
e.tc
Forms in which wheat is eaten
parching or roasting
porridge
leavened bread
e.tc
The consumption of wheat
national food balance sheets
aspects of wheat consumption
Milling and nutrition
Stone milling
roller milling
extraction rates and the properties of flour
e.tc
Enrichment
Wheat health and disease
Trends
Wheat as food for young children
encouraging wheat consumption
extraction levels and enrichment
The future
Bibliography: p. [156]-163.
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