Wheat: Chemistry and Utilization

This book serves as a valuable guide for all those involved in the research, development, formulation, and evaluation of wheat-based food products, including the cereal chemist, as well as chemists and food technologists in those industries. The nutritional value of wheat is extremely important as it takes an important place among the few crop species being extensively grown as staple food sources. The book presents state of the art review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products.