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Cereal Grains, Legumes, and Oilseeds

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Food Science

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Abstract

Cereal grains provide the world with most 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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Authors and Affiliations

  1. Department of Food Science, Cornell University, Ithaca, New York, USA

    Norman N. Potter

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  1. Norman N. Potter
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© 1986 Springer Science+Business Media New York

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Potter, N.N. (1986). Cereal Grains, Legumes, and Oilseeds. In: Food Science. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7262-0_17

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  • DOI: https://doi.org/10.1007/978-94-015-7262-0_17

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-015-7264-4

  • Online ISBN: 978-94-015-7262-0

  • eBook Packages: Springer Book Archive

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