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Content Introduction 白米と玄米の違いは？　コムギはなぜパンにして食べる？　三大穀物のコメ・ムギ・トウモロコシから、ソバ、アワやキビといった雑穀まで。穀物の進化や栽培化の過程、食料としての特性などについて複合的な視点で解説する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
181127589	Tamaho	一般新書①	616 ｲ	General Books

Reservation Count 0

Title	おいしい穀物の科学
Title (Reading)	ｵｲｼｲ/ｺｸﾓﾂ/ﾉ/ｶｶﾞｸ
Subtitle	コメ、ムギ、トウモロコシからソバ、雑穀まで
Subtitle (Reading)	ｺﾒ/ﾑｷﾞ/ﾄｳﾓﾛｺｼ/ｶﾗ/ｿﾊﾞ/ｻﾞｯｺｸ/ﾏﾃﾞ
Author	井上／直人∥著
Author (Reading)	ｲﾉｳｴ,ﾅｵﾄ
Publisher	講談社
Publisher (Reading)	ｺｳﾀﾞﾝｼｬ
Base Price	￥８６０
ISBN	4-06-257869-1
Number of Pages, etc.	222p
Dimensions	18cm
NDC	616.1
Content Description	白米と玄米の違いは？　コムギはなぜパンにして食べる？　三大穀物のコメ・ムギ・トウモロコシから、ソバ、アワやキビといった雑穀まで。穀物の進化や栽培化の過程、食料としての特性などについて複合的な視点で解説する。

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