Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple f

The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and th

Investigations on seed proteins have been intensively carried out during the past two decades. This is valid with regard to both their chemical composition as w

In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been intr

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of