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Wheat

Overview of attention for book
Cover of 'Wheat'

Table of Contents

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    Book Overview
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    Chapter 1 World wheat production, utilization and trade
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    Chapter 2 Wheat: contribution to world food supply and human nutrition
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    Chapter 3 Bread-wheat quality defined
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    Chapter 4 Classification and grading
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    Chapter 5 Recent developments in flour milling
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    Chapter 6 Recent research progress in bread baking technology
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    Chapter 7 Wheat proteins: structure and functionality in milling and breadmaking
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    Chapter 8 Wheat carbohydrates: structure and functionality
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    Chapter 9 Wheat lipids: structure and functionality
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    Chapter 10 Enzymes of sprouted wheat and their possible technological significance
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    Chapter 11 Soft wheat quality in production of cookies and crackers
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    Chapter 12 Durum wheat: its unique pasta-making properties
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    Chapter 13 Wheat utilization for the production of starch, gluten and extruded products
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    Chapter 14 Genetics of wheat quality and its improvement by conventional and biotechnological breeding
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    Chapter 15 Quality and safety implications of genetic manipulations of food crops
Attention for Chapter 7: Wheat proteins: structure and functionality in milling and breadmaking
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