Exploration, Identification and Utilization of Barley Germplasm(《大麦种质资源创新与利用》):第3章 Food Barley Quality Improvement and Germplasm Utilization
3.1 A Brief History of Barley Foods
3.2 The Renaissance of Barley Foods in Western Culture
3.3 The Oregon State University Case Study
3.4 Products: a Decision to Embrace a Whole-Grain Rather than an “Extractive” Model