Abstract
Cereals are plants which yield edible grains such as wheat, rye, rice, or corn. Cereal grains provide the world with a majority of its food calories and about half of its protein. These grains are consumed directly or in modified form as major items of diet (flour, starch, oil, bran, sugar syrups, and numerous additional ingredients used in the manufacture of other foods), and they are fed to livestock and thereby converted into meat, milk, and eggs.
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Potter, N.N., Hotchkiss, J.H. (1995). Cereal Grains, Legumes, and Oilseeds. In: Food Science. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4985-7_17
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DOI: https://doi.org/10.1007/978-1-4615-4985-7_17
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