Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and divers

Wheat is produced on a greater area, grown over a wider geographic range, and traded internationally as a commodity more than any other arable crop. Wheat alone

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact

Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of

This open-access textbook provides a comprehensive, up-to-date guide for students and practitioners wishing to access in a single volume the key disciplines and