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Food Handbook pp 186-204 | Cite as

Cereals

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Cereals are the seeds of cultivated grasses (Gramineae), that is: wheat, rye, barley, oats, rice, corn and millet. Buckwheat is also counted among the cereals because of its use; however, botanically it belongs to the family of the knotweeds. Rice includes the cultivated sort and the wild version (black rice) which is also harvested and sold.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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