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Cereals and Cereal Products

  • Chapter
Food Chemistry

Abstract

Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements.

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  1. Institut für Lebensmittelchemie, Technischen Universität München and Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz & Professor Dr.-Ing. W. Grosch

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  1. Professor Dr.-Ing. H.-D. Belitz
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Belitz, HD., Grosch, W. (1999). Cereals and Cereal Products. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_16

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