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Barley for Food and Health: Science, Technology, and Products

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REFERENCES 223<br />

Saari, K., <strong>and</strong> Hawtin, L. 1977. Back to <strong>Barley</strong>: recipes <strong>for</strong> the world’s oldest food crop.<br />

Presented at the 4th Regional Winter Cereal Workshop: <strong>Barley</strong>, Amman, Jordan.<br />

Tashi, N. 2005. <strong>Food</strong> preparation from hull-less barley in Tibet. Pages 115–120 in: <strong>Food</strong><br />

<strong>Barley</strong>—Importance, Uses, <strong>and</strong> Local Knowledge: Proc. International Workshop on<br />

<strong>Food</strong> <strong>Barley</strong> Improvement. S. Gr<strong>and</strong>o, <strong>and</strong> H. G. Macpherson, eds. ICARDA, Aleppo,<br />

Syria.<br />

Wood, R. 1997. The Splendid Grain. William Morrow, New York.

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