As a unique collection of global facts and statistics, this book will be an invaluable reference for both industry and academia. Formulations, recipes, and important process parameters for nearly 100 ethnic varieties of:
and other food products will make this book especially useful for the specialty baker and others involved in research and development. Its descriptions of trends in wheat use will be especially helpful to professionals in marketing and new product development.
The book will also likely become a a standard sourcebook for researchers, who can use it to present their findings in light of existing wheat science applications.
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