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本书由19名北美燕麦专家编著,Francis H.Webster主编。正如Webster本人所说:这是一本有关燕麦的最新专著。全书共433页,分十四章:一、燕麦生产及其价值和利用;二、食用及饲用燕麦育种:常规及新型技术以及育种材料;三、燕麦籽实的形态学及化学构成;四、燕麦中的糖及非淀粉类多糖;五、燕麦中的淀粉:生理、生化及结构特性;六、燕麦中的β—葡聚糖:
This book is edited by 19 North American oats experts, edited by Francis H. Webster. As Webster himself said: This is the latest book on oats. The book consists of 433 pages, divided into fourteen chapters: First, the production of oats and its value and utilization; Second, edible and feed oats breeding: conventional and new technologies and breeding materials; Third, the morphology and chemical composition of oat seed; Fourth, Oats in sugar and non-starch polysaccharides; Fifth, the starch in oats: physiological, biochemical and structural characteristics; Six, oats in β-glucan: