Further Reading

Anderson JW (2002) Whole-grains intake and risk for coronary heart disease. In: Marquart L, Slavin JL, and Fulcher RG (eds.) Whole Grain Foods in Health and Disease, pp. 187-200. St Paul: American Association of Cereal Chemists.

Betschart AA (1988) Nutritional quality of wheat and wheat foods. In: Pomeranz Y (ed.) Wheat: Chemistry and Technology, 3rd edn, vol. II, pp. 91-130. St Paul: American Association of Cereal Chemists.

Bhatty RS (1993) Nonmalting uses of barley. In: MacGregor AW and Bhatty RS (eds.) Barley: Chemistry and Technology, pp. 355-417. St Paul: American Association of Cereal Chemists.

Dendy DAV (2001) Sorghum and millets. In: Dendy DAV and Dobraszczyk BJ (eds.) Cereals and Cereal Products: Chemistry and Technology, pp. 341-366. Gaithersburg: Aspen Publishers Inc.

Haq N and Ogbe FD (1995) Fonio (Digitaria exilis and D. iburua). In: Williams JT (ed.) Cereals and Pseudocereals, pp. 225-245. London: Chapman & Hall.

Juliano BO (1985) Production and utilization of rice. In: Juliano BO (ed.) Rice: Chemistry and Technology, 2nd edn, pp. 1-16. St Paul: American Association of Cereal Chemists.

Juliano BO and Bechtel DB (1985) The rice grain and its gross composition. In: Juliano BO (ed.) Rice: Chemistry and Technology, 2nd edn, pp. 17-57. St Paul: American Association of Cereal Chemists.

Klopfenstein CF and Hoseney RC (1995) Nutritional properties of sorghum and the millets. In: Dendy DAV (ed.) Sorghum and Millets: Chemistry and Technology, pp. 125-168. St Paul: American Association of Cereal Chemists.

Lorenz KJ (1991) Rye. In: Lorenz KJ and Kulp K (eds.) Handbook of Cereal Science and Technology, pp. 331-371. New York: Marcel Dekker.

McIntosh GH and Jacobs DR (2002) Cereal-grain foods, fibers and cancer prevention. In: Marquart L, Slavin JL, and Fulcher RG (eds.) Whole Grain Foods in Health and Disease, pp. 201-232. St Paul: American Association of Cereal Chemists.

Obilana AB and Manyasa E (2002) Millets. In: Belton PS and Taylor JRN (eds.) Pseudocereals and Less Common Cereals, pp. 177-217. Berlin: Springer Verlag.

Pomeranz Y (1988) Chemical composition of kernel structures. In: Pomeranz Y (ed.) Wheat: Chemistry and Technology,

3rd edn, vol. I, pp. 97-158. St Paul: American Association of Cereal Chemists.

Poutanen K, Liukkonen K, and Adlercreutz H (2002) Whole grains, phytoestrogens, and health. In: Marquart L, Slavin JL, and Fulcher RG (eds.) Whole Grain Foods in Health and Disease, pp. 259-268. St Paul: American Association of Cereal Chemists.

Rooney LW and Serna-Saldivar SO (1987) Food uses of whole corn and dry-milled fractions. In: Watson SA and Ramstad PE (eds.) Corn: Chemistry and Technology, pp. 399-429. St Paul: American Association of Cereal Chemists.

Serna-Saldivar S and Rooney LW (1995) Structure and chemistry of sorghum and millets. In: Dendy DAV (ed.) Sorghum and Millets: Chemistry and Technology, pp. 69-124. St Paul: American Association of Cereal Chemists.

Your Heart and Nutrition

Your Heart and Nutrition

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