With the continuing improvement of wheat, there is a need to provide assistance in the identification of newly registered wheat varieties. Sixteen such wheats a

This handbook provides a practical description of wheat grain, heads and plants at several growth stages. It is designed to assist in distinguishing varieties c

As cereal grain markets become more quality conscious, there is a continuing need to identify and distinguish between varieties. This handbook supplements the b

The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed

This handbook provides a basis for checking the range of quality factors that can be judged by on-the-spot examination. When barley is being received at the sil