Edited by Hamed Faridi and Jon FaubionAs 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. ContentsForeword Contributors
Chapter 1: Wheat Usage in North America Hamed Faridi and Jon M. Faubion
Chapter 2: Wheat Usage in Mexico and Central America Roberto J. Pena
Chapter 3: Wheat Usage in South America Jose L. Robutti and Elsa de Sa Souza
Chapter 4: Wheat Usage in Western Europe Wilfried Seibel
Chapter 5: Wheat Usage in Eastern Europe Radomir Lasztity
Chapter 6: Wheat Usage in Northern Europe Hannu O. Salovaara and Kjell M. Fjell
Chapter 7: Wheat Usage in East Asia Seiichi Nagao
Chapter 8: Wheat Usage in the Indian Subcontinent Jiwan S. Sidhu
Chapter 9: Wheat Usage in the Middle East and North America Jalal Qarooni
Chapter 10: Wheat Usage in Southern and Central Africa Philip G. Randall, Arie Wessels, and Hans W. Traut
Chapter 11: Wheat Usage in Australia and New Zealand Graham J. McMaster and John T. Gould
Index 1995; 6"x 9" hardcover; 292 pages; 83 black and white figures. ISBN 0-913250-87-2; Item No. 50872 |
return it within 30 days with a copy of your receipt for a full refund. © APS PRESS The American Phytopathological Society |