Oats : chemistry and technology
Print Book, English, ©1986
American Association of Cereal Chemists, St. Paul, Minn., USA, ©1986
433 pages, 4 unnumbered leaves of plates : illustrations (some color) ; 24 cm.
9780913250303, 0913250309
14066101
1. Oats production, value, and use / Donald J. Schrickel
2. Breeding oats for food and feed: conventional and new techniques and materials / Vernon D. Burrows
3. Morphological and chemical organization of the oat kernel / R.G. Fulcher
4. Sugars and nonstarchy polysaccharides in oats / Linda A. MacArthur-Grant
5. Oat starch: physical, chemical, and structural properties / David Paton
6. Oat B-Glucan: structure, location, and properties / Peter J. Wood
7. Oat storage proteins / David M. Peterson and A. Chris Brinegar
8. Oat lipids and lipid-related enzymes / Vernon L. Youngs
9. Oat phenolics: structure, occurrence, and functions / F.W. Collins
10. Nutrition of oats / Haines B. Lockhart and H. David Hurt
11. Cholesterol-lowering properties of oat products / James W. Anderson and Wen-Ju Lin Chen
12. Oat flavor chemistry: principles and prospects / Menard G. Heydanek, JR., and Robert J. McGorrin. 13. Oat cleaning and processing / Donald Deane and Edward Commers
14. Oat utilization: past, present, and future / Francis H. Webster