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Bioengineering New Cereal Models
Health Benefits of Pulses
New and Traditional Uses
Traditional products incorporating specialty grains are being reviewed to improve and maximize product quality, value, and potential growth. At the same time, new applications for specialty grains and pulses are being developed to meet consumer expectations
Other Traditional Durum-Derived Products. J. Abecassis et al. Pages 177-199 in: Durum Wheat: Chemistry and Technology, 2nd ed. AACCI, 2012.
Millet-based Traditional Processed Foods and Beverages—A Review. I. Amadou et al., Cereal Foods World 56:115, 2011.
Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi. C. M. Rosell et al., Cereal Chemistry 86:386, 2009.
Beyond Wheat—Review of Pasta Products Made with Multigrains, Pulses, Fibers, and Other Ingredients. M. C. Tulbek and C. Hall, CFW Plexus Webcasts, 2011.
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