The Northern Crops Institute’s Wheat Quality Handbook is now available. Written by Dr. Senay Simsek, Department Head, Professor, and Dean’s Chair in Food Science at Purdue University, the handbook has four primary sections. Section one introduces wheat quality and kernel testing, section two covers flour and dough testing, section three covers end-product quality and advances in wheat quality and section four provides a list of references. This book provides a holistic story about the journey of the wheat kernel from field to table. Topics include every aspect of wheat grain science and its importance to growers, processors, and consumers. Order the handbook online.
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