On food and cooking the science and lore of the kitchen ( PDFDrive ) 860
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Chapter9
Seeds
Grains,Legumes,andNuts
SeedsasFood
SomeDefinitions
SeedsandHealth
ValuablePhytochemicalsfromSeeds
ProblemsCausedbySeeds
SeedsAreCommonFoodAllergens
SeedsandFoodPoisoning
TheCompositionandQualitiesofSeeds
PartsoftheSeed
SeedProteins:SolubleandInsoluble
SeedStarches:OrderlyandDisorderly
SeedOils
SeedFlavors
HandlingandPreparingSeeds
StoringSeeds
Sprouts
CookingSeeds
TheGrains,orCereals
GrainStructureandComposition
MillingandRefining
BreakfastCereals
Wheat
Barley
Rye
Oats
Rice
Maize,orCorn
MinorCereals
Pseudocereals
Legumes:BeansandPeas
LegumeStructureandComposition
Legumes and Health: The Intriguing
Soybean
TheProblemofLegumesandFlatulence
BeanFlavor
BeanSprouts
CookingLegumes
