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Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood
| Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Saint Paul, Minnesota : , : AACC International, , 2011 |
| Descrizione fisica | 1 online resource (391 p.) |
| Disciplina | 633.13 |
| Collana | American Associate of Cereal Chemists International |
| Soggetto topico |
Oats
Oats - Composition Oats - Processing |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-12-810452-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Oats: Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. World Oat Production, Trade, and Usage; PRODUCTION; YIELDS; TRADE; ECONOMIC VALUE; USAGE; GRADING STANDARDS; KEY GOVERNMENT POLICY; FUTURE TRENDS; CHAPTER 2. Oat Breeding; GENETIC RESOURCES; BREEDING OBJECTIVES; BREEDING METHODS; FUNDING OF BREEDING AND ASSOCIATED RESEARCH; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 3. Hulless Oat Development, Applications, and Opportunities; BREEDING; COMMERCIAL PRODUCTION AND USES; SUMMARY
FUTURE HULLESS OAT DEVELOPMENT, APPLICATIONS, AND OPPORTUNITIESREFERENCES; CHAPTER 4. Molecular Genetics of Quality in Oats; GENETIC MAPPING AND QTL ANALYSIS IN OATS; MOLECULAR GENETICS OF CHEMICAL COMPOSITION; GENETICS OF PHYSICAL KERNEL TRAITS AND MILLING QUALITY; GENETICS OF DISEASE RESISTANCE; GENETICS OF AGRONOMIC TRAITS; UTILIZATION OF MOLECULAR MARKERS; INTERSPECIFIC CROSSES AND DOUBLED HAPLOIDS; OAT TISSUE CULTURE; OAT TRANSFORMATION; FUNCTIONAL GENOMICS OF OATS; ORGANELLE GENETICS; BIOINFORMATICS; FUTURE OF MOLECULAR GENETICS OF OAT QUALITY; ACKNOWLEDGMENTS; REFERENCES CHAPTER 5. Microstructure and Chemistry of the Oat KernelANALYTICAL TECHNIQUES; STRUCTURE AND CHEMISTRY OF THE MATURE OAT; SUMMARY; ACKNOWLEDGMENTS; LITERATURE CITED; CHAPTER 6. Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals; BACKGROUND; NATURAL VARIATION IN NUTRIENT COMPOSITION; PROXIMATE CONSTITUENTS; ENERGY CONTENT; FATTY ACID COMPOSITION; DIETARY FIBER COMPONENTS; MICRONUTRIENT COMPOSITION; NUTRITIONAL QUALITY; OAT BRAN AND WHEAT BRAN; OTHER MINOR COMPONENTS; OATS AND CELIAC DISEASE; OVERVIEW; REFERENCES CHAPTER 7. Oat Starch: Physicochemical Properties and FunctionISOLATION AND PURIFICATION OF OAT STARCH; CHEMICAL COMPOSITION OF OAT STARCH; PHYSICAL PROPERTIES AND GRANULE MORPHOLOGY; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF OAT STARCH; OAT STARCH IN FOOD AND OTHER INDUSTRIES; FUTURE WORK; REFERENCES; CHAPTER 8. Storage Proteins; CLASSIFICATION AND SOLUBILITY FRACTIONATION; CHARACTERIZATION; SYNTHESIS AND CELLULAR LOCATION; GENETIC EFFECTS; DEVELOPMENT; ENVIRONMENTAL EFFECTS; FOOD, FEED, AND FUNCTIONALITY; SUMMARY; REFERENCES; CHAPTER 9. Oat Lipids, Enzymes, and Quality LIPID CONTENT AND LIPID COMPOSITIONLOCALIZATION OF LIPIDS IN OAT HULL AND KERNEL; STARCH LIPIDS; ANALYSIS OF TOTAL LIPIDS AND STARCH LIPIDS; LIPID-RELATED ENZYMES; OAT ANTIOXIDANTS AND LIPID STABILITY; PROCESSING AND STORAGE; UTILIZATION OF OAT LIPIDS AND LIPID-RELATED ENZYMES; REFERENCES; CHAPTER 10. Oat Phenolics: Biochemistry and Biological Functionality; FREE PHENOLIC ACIDS AND RELATED COMPOUNDS; ALKYLPHENOLS AND RELATED COMPOUNDS; FLAVONOIDS AND RELATED COMPOUNDS; LIGNANS; AMINOPHENOLICS; PHENOLIC ACID AMIDES, ESTERS, AND POLYMERIC ETHERS; SUMMARY AND FUTURE RESEARCH DIRECTIONS REFERENCES |
| Record Nr. | UNINA-9910480040403321 |
| Saint Paul, Minnesota : , : AACC International, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood
| Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Saint Paul, Minnesota : , : AACC International, , 2011 |
| Descrizione fisica | 1 online resource (391 p.) |
| Disciplina | 633.13 |
| Collana | American Associate of Cereal Chemists International |
| Soggetto topico |
Oats
Oats - Composition Oats - Processing |
| ISBN | 0-12-810452-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Oats: Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. World Oat Production, Trade, and Usage; PRODUCTION; YIELDS; TRADE; ECONOMIC VALUE; USAGE; GRADING STANDARDS; KEY GOVERNMENT POLICY; FUTURE TRENDS; CHAPTER 2. Oat Breeding; GENETIC RESOURCES; BREEDING OBJECTIVES; BREEDING METHODS; FUNDING OF BREEDING AND ASSOCIATED RESEARCH; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 3. Hulless Oat Development, Applications, and Opportunities; BREEDING; COMMERCIAL PRODUCTION AND USES; SUMMARY
FUTURE HULLESS OAT DEVELOPMENT, APPLICATIONS, AND OPPORTUNITIESREFERENCES; CHAPTER 4. Molecular Genetics of Quality in Oats; GENETIC MAPPING AND QTL ANALYSIS IN OATS; MOLECULAR GENETICS OF CHEMICAL COMPOSITION; GENETICS OF PHYSICAL KERNEL TRAITS AND MILLING QUALITY; GENETICS OF DISEASE RESISTANCE; GENETICS OF AGRONOMIC TRAITS; UTILIZATION OF MOLECULAR MARKERS; INTERSPECIFIC CROSSES AND DOUBLED HAPLOIDS; OAT TISSUE CULTURE; OAT TRANSFORMATION; FUNCTIONAL GENOMICS OF OATS; ORGANELLE GENETICS; BIOINFORMATICS; FUTURE OF MOLECULAR GENETICS OF OAT QUALITY; ACKNOWLEDGMENTS; REFERENCES CHAPTER 5. Microstructure and Chemistry of the Oat KernelANALYTICAL TECHNIQUES; STRUCTURE AND CHEMISTRY OF THE MATURE OAT; SUMMARY; ACKNOWLEDGMENTS; LITERATURE CITED; CHAPTER 6. Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals; BACKGROUND; NATURAL VARIATION IN NUTRIENT COMPOSITION; PROXIMATE CONSTITUENTS; ENERGY CONTENT; FATTY ACID COMPOSITION; DIETARY FIBER COMPONENTS; MICRONUTRIENT COMPOSITION; NUTRITIONAL QUALITY; OAT BRAN AND WHEAT BRAN; OTHER MINOR COMPONENTS; OATS AND CELIAC DISEASE; OVERVIEW; REFERENCES CHAPTER 7. Oat Starch: Physicochemical Properties and FunctionISOLATION AND PURIFICATION OF OAT STARCH; CHEMICAL COMPOSITION OF OAT STARCH; PHYSICAL PROPERTIES AND GRANULE MORPHOLOGY; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF OAT STARCH; OAT STARCH IN FOOD AND OTHER INDUSTRIES; FUTURE WORK; REFERENCES; CHAPTER 8. Storage Proteins; CLASSIFICATION AND SOLUBILITY FRACTIONATION; CHARACTERIZATION; SYNTHESIS AND CELLULAR LOCATION; GENETIC EFFECTS; DEVELOPMENT; ENVIRONMENTAL EFFECTS; FOOD, FEED, AND FUNCTIONALITY; SUMMARY; REFERENCES; CHAPTER 9. Oat Lipids, Enzymes, and Quality LIPID CONTENT AND LIPID COMPOSITIONLOCALIZATION OF LIPIDS IN OAT HULL AND KERNEL; STARCH LIPIDS; ANALYSIS OF TOTAL LIPIDS AND STARCH LIPIDS; LIPID-RELATED ENZYMES; OAT ANTIOXIDANTS AND LIPID STABILITY; PROCESSING AND STORAGE; UTILIZATION OF OAT LIPIDS AND LIPID-RELATED ENZYMES; REFERENCES; CHAPTER 10. Oat Phenolics: Biochemistry and Biological Functionality; FREE PHENOLIC ACIDS AND RELATED COMPOUNDS; ALKYLPHENOLS AND RELATED COMPOUNDS; FLAVONOIDS AND RELATED COMPOUNDS; LIGNANS; AMINOPHENOLICS; PHENOLIC ACID AMIDES, ESTERS, AND POLYMERIC ETHERS; SUMMARY AND FUTURE RESEARCH DIRECTIONS REFERENCES |
| Record Nr. | UNINA-9910798477703321 |
| Saint Paul, Minnesota : , : AACC International, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood
| Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Saint Paul, Minnesota : , : AACC International, , 2011 |
| Descrizione fisica | 1 online resource (391 p.) |
| Disciplina | 633.13 |
| Collana | American Associate of Cereal Chemists International |
| Soggetto topico |
Oats
Oats - Composition Oats - Processing |
| ISBN | 0-12-810452-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Oats: Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. World Oat Production, Trade, and Usage; PRODUCTION; YIELDS; TRADE; ECONOMIC VALUE; USAGE; GRADING STANDARDS; KEY GOVERNMENT POLICY; FUTURE TRENDS; CHAPTER 2. Oat Breeding; GENETIC RESOURCES; BREEDING OBJECTIVES; BREEDING METHODS; FUNDING OF BREEDING AND ASSOCIATED RESEARCH; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 3. Hulless Oat Development, Applications, and Opportunities; BREEDING; COMMERCIAL PRODUCTION AND USES; SUMMARY
FUTURE HULLESS OAT DEVELOPMENT, APPLICATIONS, AND OPPORTUNITIESREFERENCES; CHAPTER 4. Molecular Genetics of Quality in Oats; GENETIC MAPPING AND QTL ANALYSIS IN OATS; MOLECULAR GENETICS OF CHEMICAL COMPOSITION; GENETICS OF PHYSICAL KERNEL TRAITS AND MILLING QUALITY; GENETICS OF DISEASE RESISTANCE; GENETICS OF AGRONOMIC TRAITS; UTILIZATION OF MOLECULAR MARKERS; INTERSPECIFIC CROSSES AND DOUBLED HAPLOIDS; OAT TISSUE CULTURE; OAT TRANSFORMATION; FUNCTIONAL GENOMICS OF OATS; ORGANELLE GENETICS; BIOINFORMATICS; FUTURE OF MOLECULAR GENETICS OF OAT QUALITY; ACKNOWLEDGMENTS; REFERENCES CHAPTER 5. Microstructure and Chemistry of the Oat KernelANALYTICAL TECHNIQUES; STRUCTURE AND CHEMISTRY OF THE MATURE OAT; SUMMARY; ACKNOWLEDGMENTS; LITERATURE CITED; CHAPTER 6. Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals; BACKGROUND; NATURAL VARIATION IN NUTRIENT COMPOSITION; PROXIMATE CONSTITUENTS; ENERGY CONTENT; FATTY ACID COMPOSITION; DIETARY FIBER COMPONENTS; MICRONUTRIENT COMPOSITION; NUTRITIONAL QUALITY; OAT BRAN AND WHEAT BRAN; OTHER MINOR COMPONENTS; OATS AND CELIAC DISEASE; OVERVIEW; REFERENCES CHAPTER 7. Oat Starch: Physicochemical Properties and FunctionISOLATION AND PURIFICATION OF OAT STARCH; CHEMICAL COMPOSITION OF OAT STARCH; PHYSICAL PROPERTIES AND GRANULE MORPHOLOGY; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF OAT STARCH; OAT STARCH IN FOOD AND OTHER INDUSTRIES; FUTURE WORK; REFERENCES; CHAPTER 8. Storage Proteins; CLASSIFICATION AND SOLUBILITY FRACTIONATION; CHARACTERIZATION; SYNTHESIS AND CELLULAR LOCATION; GENETIC EFFECTS; DEVELOPMENT; ENVIRONMENTAL EFFECTS; FOOD, FEED, AND FUNCTIONALITY; SUMMARY; REFERENCES; CHAPTER 9. Oat Lipids, Enzymes, and Quality LIPID CONTENT AND LIPID COMPOSITIONLOCALIZATION OF LIPIDS IN OAT HULL AND KERNEL; STARCH LIPIDS; ANALYSIS OF TOTAL LIPIDS AND STARCH LIPIDS; LIPID-RELATED ENZYMES; OAT ANTIOXIDANTS AND LIPID STABILITY; PROCESSING AND STORAGE; UTILIZATION OF OAT LIPIDS AND LIPID-RELATED ENZYMES; REFERENCES; CHAPTER 10. Oat Phenolics: Biochemistry and Biological Functionality; FREE PHENOLIC ACIDS AND RELATED COMPOUNDS; ALKYLPHENOLS AND RELATED COMPOUNDS; FLAVONOIDS AND RELATED COMPOUNDS; LIGNANS; AMINOPHENOLICS; PHENOLIC ACID AMIDES, ESTERS, AND POLYMERIC ETHERS; SUMMARY AND FUTURE RESEARCH DIRECTIONS REFERENCES |
| Record Nr. | UNINA-9910821923603321 |
| Saint Paul, Minnesota : , : AACC International, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oats nutrition and technology / / edited by Yi-Fang Chu
| Oats nutrition and technology / / edited by Yi-Fang Chu |
| Pubbl/distr/stampa | Chichester, England ; ; Hoboken, New Jersey : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (473 p.) |
| Disciplina | 641.3/313 |
| Altri autori (Persone) | ChuYi-Fang |
| Soggetto topico |
Oats
Oats as food Oats - Analysis Oats - Processing |
| ISBN |
1-118-35408-7
1-118-35410-9 1-118-35409-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Oats Nutrition and Technology; Contents; List of Contributors; Preface; Acknowledgements; Part I Introduction; 1 Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption; 1.1 A landmark health claim; 1.2 The growing interest in oats and health; 1.3 Declining production poses threats to the growth of oat intake; References; Part II Oat Breeding, Processing, and Product Production; 2 Breeding for Ideal Milling Oat: Challenges and Strategies; 2.1 Introduction; 2.1.1 What is an ideal milling oat?
2.2 Breeding for single traits: Genotype-by-environment interactions2.2.1 Grain yield; 2.2.2 Test weight; 2.2.3 Kernel weight; 2.2.4 Groat percentage; 2.2.5 β-glucan concentration; 2.2.6 Oil concentration; 2.2.7 Protein concentration; 2.3 Breeding for multiple traits: Undesirable trait associations; 2.3.1 Pairwise associations; 2.3.2 The three-way association; 2.4 Strategies of breeding for an ideal milling oat; 2.4.1 Step 1: Independent culling to select for promising genotypes; 2.4.2 Step 2: Index selection to identify promising genotypes; 2.5 Discussion 2.5.1 Identification of the main challenges2.5.2 The possibility of developing a truly ideal milling oat cultivar; 2.5.3 Long-term goals and current strategies; Acknowledgements; References; 3 Food Oat Quality Throughout the Value Chain; 3.1 Introduction: Oat quality in the context of the value chain; 3.2 Physical oat quality; 3.2.1 Oat and groat color; 3.2.2 Milling yield; 3.2.3 Hull and groat content; 3.2.4 Groat breakage; 3.2.5 Kernel size and shape; 3.2.6 Test weight; 3.2.7 Thousand kernel weight; 3.3 Nutritional oat quality; 3.3.1 β-glucan; 3.3.2 Total dietary fiber; 3.3.3 Starch 3.3.4 Protein3.3.5 Fat; 3.4 Agronomic factors affecting physical and nutritional quality; 3.5 Oat end-product quality; 3.5.1 Oat flakes; 3.5.2 Steel cut groats; 3.5.3 Oat flour; 3.5.4 Oat pasta and noodles; 3.5.5 Oat bread; 3.5.6 Extruded oat products; 3.5.7 Oat bran; 3.5.8 Oat product aroma and flavor; 3.5.9 Shelf stability of oat products; 3.6 Mycotoxins; 3.7 Summary; Acknowledgements; References; Part III Oat Nutrition and Chemistry; 4 Nutritional Comparison of Oats and Other Commonly Consumed Whole Grains; 4.1 Introduction to oats as a cereal grain; 4.1.1 Global grain production 4.1.2 Oat grain structure4.2 Overview of the nutritional composition of oats; 4.2.1 Fiber; 4.2.2 Protein; 4.2.3 Lipids; 4.2.4 Vitamins; 4.2.5 Minerals; 4.3 Conclusion; References; 5 Oat Starch; 5.1 Introduction; 5.2 Native oat starch organization: From the molecular to the granular level; 5.2.1 Oat starch molecular analysis and characterization; 5.2.2 Native starch crystallinity and supramolecular organization; 5.3 Starch minor components, isolation, and extraction; 5.3.1 Oat starch minor components; 5.3.2 Oat starch extraction and isolation 5.4 Beyond native starch granule: Gelatinization, pasting, retrogradation, and interactions with other polysaccharides |
| Record Nr. | UNINA-9910138994103321 |
| Chichester, England ; ; Hoboken, New Jersey : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Oats nutrition and technology / / edited by Yi-Fang Chu
| Oats nutrition and technology / / edited by Yi-Fang Chu |
| Pubbl/distr/stampa | Chichester, England ; ; Hoboken, New Jersey : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (473 p.) |
| Disciplina | 641.3/313 |
| Altri autori (Persone) | ChuYi-Fang |
| Soggetto topico |
Oats
Oats as food Oats - Analysis Oats - Processing |
| ISBN |
1-118-35408-7
1-118-35410-9 1-118-35409-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Oats Nutrition and Technology; Contents; List of Contributors; Preface; Acknowledgements; Part I Introduction; 1 Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption; 1.1 A landmark health claim; 1.2 The growing interest in oats and health; 1.3 Declining production poses threats to the growth of oat intake; References; Part II Oat Breeding, Processing, and Product Production; 2 Breeding for Ideal Milling Oat: Challenges and Strategies; 2.1 Introduction; 2.1.1 What is an ideal milling oat?
2.2 Breeding for single traits: Genotype-by-environment interactions2.2.1 Grain yield; 2.2.2 Test weight; 2.2.3 Kernel weight; 2.2.4 Groat percentage; 2.2.5 β-glucan concentration; 2.2.6 Oil concentration; 2.2.7 Protein concentration; 2.3 Breeding for multiple traits: Undesirable trait associations; 2.3.1 Pairwise associations; 2.3.2 The three-way association; 2.4 Strategies of breeding for an ideal milling oat; 2.4.1 Step 1: Independent culling to select for promising genotypes; 2.4.2 Step 2: Index selection to identify promising genotypes; 2.5 Discussion 2.5.1 Identification of the main challenges2.5.2 The possibility of developing a truly ideal milling oat cultivar; 2.5.3 Long-term goals and current strategies; Acknowledgements; References; 3 Food Oat Quality Throughout the Value Chain; 3.1 Introduction: Oat quality in the context of the value chain; 3.2 Physical oat quality; 3.2.1 Oat and groat color; 3.2.2 Milling yield; 3.2.3 Hull and groat content; 3.2.4 Groat breakage; 3.2.5 Kernel size and shape; 3.2.6 Test weight; 3.2.7 Thousand kernel weight; 3.3 Nutritional oat quality; 3.3.1 β-glucan; 3.3.2 Total dietary fiber; 3.3.3 Starch 3.3.4 Protein3.3.5 Fat; 3.4 Agronomic factors affecting physical and nutritional quality; 3.5 Oat end-product quality; 3.5.1 Oat flakes; 3.5.2 Steel cut groats; 3.5.3 Oat flour; 3.5.4 Oat pasta and noodles; 3.5.5 Oat bread; 3.5.6 Extruded oat products; 3.5.7 Oat bran; 3.5.8 Oat product aroma and flavor; 3.5.9 Shelf stability of oat products; 3.6 Mycotoxins; 3.7 Summary; Acknowledgements; References; Part III Oat Nutrition and Chemistry; 4 Nutritional Comparison of Oats and Other Commonly Consumed Whole Grains; 4.1 Introduction to oats as a cereal grain; 4.1.1 Global grain production 4.1.2 Oat grain structure4.2 Overview of the nutritional composition of oats; 4.2.1 Fiber; 4.2.2 Protein; 4.2.3 Lipids; 4.2.4 Vitamins; 4.2.5 Minerals; 4.3 Conclusion; References; 5 Oat Starch; 5.1 Introduction; 5.2 Native oat starch organization: From the molecular to the granular level; 5.2.1 Oat starch molecular analysis and characterization; 5.2.2 Native starch crystallinity and supramolecular organization; 5.3 Starch minor components, isolation, and extraction; 5.3.1 Oat starch minor components; 5.3.2 Oat starch extraction and isolation 5.4 Beyond native starch granule: Gelatinization, pasting, retrogradation, and interactions with other polysaccharides |
| Record Nr. | UNINA-9910813701403321 |
| Chichester, England ; ; Hoboken, New Jersey : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
- Oats (5)
-
Oats - Processing
(5)
- Oats - Composition (3)
- Oats - Analysis (2)
- Oats as food (2)