Part 1 quality requirements of cereal users –
Wheat –
Rice –
Maize –
Barley –
Sorghum and millets –
Oats –
Rye and triticale –
Part two chemistry and biochemistry of cereal quality –
Cereal grain proteins –
Cereal grain carbohydrates –
Other grain components –
Part three breading for cereal quality –
Breeding cereals for quality improvement –
Molecular approaches to cereal quality improvement –
Part four production of quality cereals –
Agronomy and cereal quality –
Quality of stored cereals.

"This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses.
The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components.
The breeding of varieties of cereals to meet the requirements for specific end0uses has been included, with accounts of both conventional and molecular approaches using biotechnology.
Specific chapters cover agronomy and post-harvest management of quality.
The literature cited will allow the reader to access more detailed information on specific aspects of cereal quality.
It will provide an invaluable first point reference to research workers and students in agronomy, agricultural and plant sciences, cereal science, food science and biotechnology."
- The Editors