On Food and Cooking

(Barry) #1

history of wheat. Proceedings of the National
Academy of Sciences 99 (2002): 8133–38.
Jezussek, M. et al. Comparison of key aroma
compounds in cooked brown rice varieties....
JAgric Food Chem. 50 (2002): 1101–5.
Khush, G.S. Origin, dispersal, cultivation, and
variation of rice. Plant Molecular Biology 35
(1997): 25–34.
Kimber, I., and R.J. Dearman. Factors
affecting the development of food allergies.
Proceedings Nutrition Society 61 (2002):
435–39.
Lentz, D.L. et al. Prehistoric sunflower (
Helianthus annuus L.) domestication in
Mexico. Economic Botany 55 (2001): 370–76.
Lin, S.H. Water uptake and gelatinization of
white rice. Lebensmittel-Wissenschaft und
Technologie 26 (1993): 276–78.
Liu, K. Soybeans: Chemistry, Technology, and
Utilization. Gaithersburg, MD: Aspen, 1999.
———. Storage proteins and hard-to-cook
phenomenon in legume seeds. Food

Free download pdf