Wheat, Volume II focuses on wheat processing technology and production.

Contents:

1. Wheat Flour Milling
2. Criteria of Flour Quality
3. Nutritional Quality of Wheat and Wheat Foods
4. Rheology and Chemistry of Dough
5. Composition and Functionality of Wheat Flour Components
6. Bread Industry and Processes
7. Soft Wheat Products
8. Flat Breads
9. Durum Wheat and Pasta Products

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ORDER NOW Wheat Chemistry and Technology, Volume II edited by Y. Pomeranz 562 pages • $89.00 + shipping Texas residents please add 6.75 % sales tax