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26. F. H. Webster, ed., Oats, Chemistry and Technology, American Association of Cereal Chemists, St. Paul, Minn., 1986.

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28. L. W. Rooney, D. S. Murthy, and J. V. Mertui, eds., International Symposium on Sorghum Grain Quality, Proceedings, INCRASAT Patancheru, A. P. India, 1982.

29. W. Bushuk, ed., Rye: Production, Chemistry, and Technology, American Association of Cereal Chemists, St. Paul, Minn., 1987.

30. Yearbook of Agriculture, U.S. Government Printing Office, Washington, D.C., 1985.

31. Y. Pomeranz, Functional Properties of Food Components, Academic Press, Orlando, Fla., 1985.

32. J. E. Kruger, D. R. Lineback, and C. E. Stauffer, eds., Enzymes and Their Role in Cereal Technology, American Association of Cereal Chemists, St. Paul, Minn., 1987.

33. H. G. Muller, "Some Physical Properties of Cereals and Their Products as Related to Potential Industrial Utilization," in Y. Pomeranz, ed., Industrial Uses of Cereals, American Association of Cereal Chemists, St. Paul, Minn., 1973, pp. 20-50.

34. D. H. Simmonds, "Structure, Composition, and Biochemistry of Cereal Grains," in Y. Pomeranz, ed., Cereals '78: Better Nutrition for the World's Millions, American Association of Cereal Chemists, St. Paul, Minn., 1978, pp. 105-137.

35. From Wheat to Flour, Wheat Flour Institute, Chicago, 111., 1965.

36. B. Holland, I. D. Unwin, and D. H. Buss, Cereals and Cereal Products, Royal Society of Chemistry, Ministry of Agriculture, Fisheries, and Food, London, United Kingdom, 1988.

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38. J. L. Multon, ed., Preservation and Storage of Grains, Seeds, and Their By Products, Lavoisier Publishing, New York, 1988.

R. Carl Hoseney R & R Research Services Manhattan, Kansas

See also Wheat science and technology.

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