Improving the Processing Quality of Wheat

Language: English

Published by Burleigh Dodds Science Publishing Ltd Okt 2026, 2026

1835453511 / 9781835453513

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Neuware - Wheat is the most widely cultivated crop in the world and plays a crucial role in feeding a growing population. For example, wheat grains and flour are staple ingredients in a range of processed products such as bread, pasta and pastry which are consumed by millions on a daily basis. However, as consumer expectations on product quality continue to rise, farmers face even more pressure from food manufacturers to ensure that grain quality is optimised from cultivation through to harvest. Improving the processing quality of wheat provides a comprehensive overview of the key components that can affect the processing and sensory quality of wheat, such as the composition and concentration of proteins, lipids and non-starch polysaccharides. The book also reviews the range of analytical techniques used to measure wheat quality characteristics, including high-performance liquid chromatography and near-infrared reflectance, as well as recent developments in ensuring the safety of wheat products.…

Seller Inventory # 9781835453513

Title
Improving the Processing Quality of Wheat
Author
Kurt A Rosentrater
Publisher
Burleigh Dodds Science Publishing Ltd Okt 2026
Publication year
2026
Condition
Neu
Binding
Buch
Language
English
ISBN 10
1835453511
ISBN 13
9781835453513

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

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