Wheat End Uses Around the World

• Author(s): Hamed Faridi, Jon M. Faubion,
• Publisher: American Association of Cereal Chemists
• Pages: 292
• ISBN_10: 0913250872
  ISBN_13: 9780913250877
  
• Language: en
• Categories: Technology & Engineering / Agriculture / Agronomy / Crop Science , Technology & Engineering / Food Science / General , Technology & Engineering / Reference ,

Description:... This book is an invaluable reference which provides 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. It is 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.