On food and cooking the science and lore of the kitchen ( PDFDrive ) 1565

Technology51(1997):58–61.
Lumpkin, T.A., and D.C. McClary. Azuki
Bean: Botany, Production, and Uses.
Wallingford,UK:CAB,1994.
MacGregor, A.W., and R.S. Bhatty, eds.
Barley: Chemistry and Technology. St. Paul,
MN:Am.Assoc.ofCerealChemists,1993.
Marshall, H.G., and M.E. Sorrells, eds.Oat
Science and Technology. Madison, WI:
AmericanSocietyofAgronomy,1992.
O’Donnell,A.U.,andS.E.Fleming.Influence
of frequent and longterm consumption of
legumeseedsonexcretionofintestinalgases.
American J of Clinical Nutrition 40 (1984):
48–57.
Oelke, E.A. et al. Wild rice.Cereal Foods
World42(1997):234–47.
Paredes-Lopez, O., ed.Amaranth: Biology,
Chemistry,Technology.BocaRaton,FL:CRC,
1994.
Pattee, H.E., and H.T. Stalker, eds. Advances
in Peanut Science. Stillwater, OK: American


PeanutResearchandEducationAssoc.,1995.
Rockland, L.B., and F.T. Jones. Scanning
electron microscope studies on dry beans.J
FoodSci.39(1974):342–46.
Rosato,A.D.etal.WhytheBrazilnutsareon
top:Sizesegregationofparticulatematterby
shaking.Physical Review Letters 58 (1987):

1038–42.
Salunkhe,
D.K.
et
al.Postharvest
BiotechnologyofFoodLegumes. Boca Raton,
FL:CRC,1985.
— — — .World Oilseeds: Chemistry,
Technology, and Utilization. New York: Van
NostrandReinhold,1992.
Santerre, C.R.Pecan Technology. New York:
ChapmanandHall,1994.
Shan, L. et al. Structural basis for gluten
intolerance in celiac sprue.Science 297
(2002):2275–79.
Smartt,
J.Grain Legumes. Cambridge:
CambridgeUniv.Press,1990.
Smith, C.W., and R.A. Frederiksen, eds.