Oats: Chemistry and Technology

For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades.

Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides...