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Burleigh Dodds Science Publishing Ltd Improving the Processing Quality of Wheat: 187 (Burleigh Dodds Series in Agricultural Science, 187)

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£165.00 £156.75 £160.05 £163.35 £166.65 £169.95 £173.25 25 July 2026 09 August 2026 25 August 2026 09 September 2026 25 September 2026
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Price distribution over 63 days • 1 price levels

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63 days 0 16 32 47 63 £165 Days at Price

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Most common price: £165 (63 days, 100.0%)

Price range: £165 - £165

Price levels: 1 different prices over 63 days

Description

Wheat is the most widely cultivated crop in the world and plays a crucial role in feeding a growing population. For example, wheat grains and flour are staple ingredients in a range of processed products such as bread, pasta and pastry which are consumed by millions on a daily basis. However, as consumer expectations on product quality continue to rise, farmers face even more pressure from food manufacturers to ensure that grain quality is optimised from cultivation through to harvest. Improving the processing quality of wheat provides a comprehensive overview of the key components that can affect the processing and sensory quality of wheat, such as the composition and concentration of proteins, lipids and non-starch polysaccharides. The book also reviews the range of analytical techniques used to measure wheat quality characteristics, including high-performance liquid chromatography and near-infrared reflectance, as well as recent developments in ensuring the safety of wheat products.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
27 October 2026
Listed Since
19 November 2025

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