Barley : chemistry and technology /: chemistry and technology. (2014)

• Record Type: Book
• Further Information: Note: Edited by Peter R. Shewry, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom, Centre for Food Security, University of Reading, Reading, United Kingdom, Steven E. Ullrich, Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, U.S.A.
• Editors: Shewry, P. R (Peter R.); Ullrich, Steven E
• Contents: 1. The Barley Crop: Origin and Taxonomy, Production, and End Uses; 2. Barley Grain: Development and Structure; 3. Genetic and Molecular Aspects of Barley Grain Development; 4. Barley Grain Carbohydrates: Starch and Cell Walls; 5. Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties; 6. Barley Grain Proteins; 7. Minor Components of the Barley Grain: Minerals, Lipids, Terpenoids, Phenolics, and Vitamins; 8. Malting, Brewing, and Distilling; 9. Barley Foods and Public Health; 10. Processing of Barley Grain for Food and Feed; 11. Use of Barley Grain and Straw for Biofuels and other Industrial Uses; 12. Molecular Breeding for Malting Quality
• Publisher Details: Place of publication not identified : Woodhead Publishing and AACC International Press
• Publication Date: 2014
• Extent: 1 online resource
• Subjects: 633.1/6; Barley
• Languages: English
• ISBNs: 9780128123690; 0128123699
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.