Wheat/Bibliography

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A list of key readings about Wheat.
Please sort and annotate in a user-friendly manner. For formatting, consider using automated reference wikification.
  • Chapter 8, Cereals, in Hancock JF (2004) Plant Evolution and the Origin of Crop Species. CABI Publishing. ISBN 0-85199-685-X
  • Chapter 9, Seeds: grains, legumes and nuts, in McGee H (2004) On Food and Cooking: The Science and Lore of the Kitchen, revised edition, Scribner. ISBN 0-684-80001-2
  • Chapter 10, cereal doughs and batters: Bread, cakes, pastry, pasta, in McGee H (2004) On Food and Cooking: The Science and Lore of the Kitchen, revised edition, Scribner. ISBN 0-684-80001-2
  • Diamond J (1997) Guns, Germs and Steel: A Short History of Everybody for the Last 13,000 Years. Viking UK Random House ISBN 0-09-930278-0
  • Bonjean AP, Angus WJ (editors) The World Wheat Book: a History of Wheat Breeding Lavoisier Publ, Paris. 1131 pp (2001) ISBN 2-7430-0402-9