Wheat in human nutrition / W. R. Aykroyd and Joyce Doughty.

By: Contributor(s): 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
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Open Access 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.

There are no comments on this title.

to post a comment.