Wheat End Uses Around the World

Edited by Hamed Faridi and Jon Faubion 
AACC  1995  

Hardcover  292 pages, 83 black and white figures  ISBN 0913250872      £100.00

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 Breads, Rolls, Biscuits, Cookies, Cakes, Crackers, Pasta, Tortillas, Pastries, Doughnuts, Batters, Breakfast cereals, 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. The contents are as follows:

  • Foreword
  • Contributors
  • Wheat Usage in North America
  • Wheat Usage in Mexico and Central America
  • Wheat Usage in South America
  • Wheat Usage in Western Europe
  • Wheat Usage in Eastern Europe
  • Wheat Usage in Northern Europe
  • Wheat Usage in East Asia
  • Wheat Usage in the Indian Subcontinent
  • Wheat Usage in the Middle East and North America
  • Wheat Usage in Southern and Central Africa
  • Wheat Usage in Australia and New Zealand
  • Index

To find similar publications, click on a keyword below:
American Association of Cereal Chemists : agriculture & forestry : baking : cereals : crops : food & beverage products : food crops : food science : process engineering : statistics : wheat

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