 |
This leading journal presents recent, peer-reviewed, original research in the areas of genetics, composition, processing, and grain utilization. It also includes research that advances the fields of instrumentation, analysis, and methodology, as well as the utilization of grains as they relate to human and animal health or nutrition. A broad variety of grains are covered, including barley, maize, millet, oats, rice, rye, sorghum, triticale, wheat, pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, and others).
|
| Cereals & Grains Association produces and publishes print and electronic cereal grain books covering milling, analytics, nutrition and health, process and product development, and more. Our bookstore offers more than 65 titles on various food science topics, providing resources that are technically focused and those designed for generalists.
|
|
Our
Cereal Foods World archive covers grain-based food science, technology, and product development. It features articles and original research in a multimedia environment, focusing on advances in grain-based food science and the application of these advances on practices in baking, snack foods, breakfast foods, and other grain-based products.
|
