Abstract
Cereals and root crops provide up to 75% of the total calorie intake in some countries. Eight cereal grains — wheat, rice, corn, barley, oats, rye, sorghum, and millet — provide over 60% of the calories and 50% of the protein consumed by man. There is no question that, directly or indirectly, the cereal grains will continue to supply the major portion of calories in the human diet.
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© 1985 The AVI Publishing Company, Inc.
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Clydesdale, F.M., Francis, F.J. (1985). Food from Cereals: The Green Revolution. In: Food Nutrition and Health. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-6752-9_6
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DOI: https://doi.org/10.1007/978-94-011-6752-9_6
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-87055-507-7
Online ISBN: 978-94-011-6752-9
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