WHEAT SCIENCE NUTRITIONAL AND ANTI NUTRITIONAL PROPERTIES PROCESSING STORAGE BIOACTIVITY AND PRODUCT DEVELOPMENT (HB 2024) Hardcover

Extensive global research has greatly expanded our knowledge of wheat’s nutritional and anti-nutritional components, as well as its processing, storage, bioactive properties, and potential in product innovation—paving the way for further advancements. Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development explores the progress made in understanding wheat’s biochemical makeup, nutritional value, and rheological characteristics. Enhancing wheat varieties through traditional breeding or genetic engineering offers the long-term benefit of creating nutritionally improved crops through a one-time investment in research and development, resulting in more sustainable agricultural products.