Abstract
ALMOST every people boasting the rudiments of agriculture makes use of cereals as part of its food. The cereals comprise all grains or corn-bearing plants, and are grasses which by long cultivation and selection have developed a maximum of food material with a minimum of husk. Wheat, barley, oats, rye, maize, millet, and rice are the principal cereals, and the first four have an extraordinarily wide geographical distribution. The following is the average composition of cereals:—
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Standard Bread . Nature 86, 313–314 (1911). https://doi.org/10.1038/086313b0
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DOI: https://doi.org/10.1038/086313b0