Whole seed-better than whole grain?

Cereal Foods World

Volumn 54, Issue 5, 2009, Pages 226-228

  Best, Daniel ^a  

^a Best Vantage Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

WHOLE GRAINS;

CEREAL PRODUCTS;

EID: 70349610516     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-54-5-0226     Document Type: Article

References (5)

1. Cho, S.S., Prosky, L., and Dreher, M. Complex Carbohydrates in Foods. Marcel Dekker, Inc., New York, NY, U.S.A., 1999.
2. Pomeranz, Y., ed. Wheat Chemistry and Technology, 3rd Ed. American Association of Cereal Chemists, Inc., St. Paul, MN, U.S.A., 1988.
3. Prakash, A., Rigelhoff, F., and Miller, E. Medallion Laboratories ana-lytical process, antioxidant activity. Published online at www.medlabs. com/file.aspx?FileID=56. Medallion Laboratories, Minneapolis, MN, U.S.A., 2009.
4. Salunkhe, D. K., Chavan, J. K., Adsule, R. N., and Kadam, S.S. World Oilseeds: Chemistry, Technology and Utilization. Van Nostrand Rein-hold, New York, NY, U.S.A, 1992.
5. Watson, S. A., and Ramstad, P. E., eds. Corn Chemistry and Technology. American Association of Cereal Chemists, Inc., St. Paul, MN, U.S.A., 1987.