Abstract
Cereals are the dried seeds of the cultivated grasses, which belong to the family Gramineae. They include wheat, rye, barley, corn, oats, grain sorghum, and millet. Buckwheat, although not a true cereal, is usually included with them.
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© 1987 Springer Science+Business Media New York
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Aurand, L.W., Woods, A.E., Wells, M.R. (1987). Wheat and Wheat Products. In: Food Composition and Analysis. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7398-6_11
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DOI: https://doi.org/10.1007/978-94-015-7398-6_11
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