The composition of food grains and grain-based products

Wrigley, C. W. (2016). The composition of food grains and grain-based products. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 297-299) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00113-3

Author Wrigley, C. W.
Title of chapter The composition of food grains and grain-based products
Title of book Encyclopedia of food grains
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-394437-5.00113-3
Open Access Status Not Open Access
ISBN 9780128035378
Editor Colin W. Wrigley
Harold Corke
Koushik Seetharaman
Jonathan Faubion
Volume number 2
Start page 297
End page 299
Total pages 3
Collection year 2017
Language eng
Abstract/Summary The Grain Composition Appendix is introduced as a source of information about the nutrients, minerals and vitamins in the full range of grain species, their mill products and the foods made from them. There is a need to realize that each single-figure value in the data set is only a nominal value; a range of values around this would be obtained if several samples of this food were to be analyzed. This variation is due to genetic differences, growth-environment factors and changes due to processing (including possible nutrient fortification).
Keyword Carbohydrates
Protein content
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

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Created: Sat, 15 Nov 2014, 20:15:23 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation