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doi:10.1094/CFW-54-2-0063 |
VIEW ARTICLE Wheat: Chemistry and Technology Editors Discuss the Current State of Wheat Science K. Khan (1) and P. Shewry (2). (1) Department of Cereal and Food Sciences, North Dakota State University, Fargo, ND, U.S.A. (2) Rothamsted Research Harpenden, Herts, United Kingdom. Cereal Foods World 54(2):63-64. Called the “Wheat Bible” in earlier editions, Wheat: Chemistry and Technology has served several generations of cereal scientists. Wheat science has undergone countless new developments over the past 21 years, and this new fourth edition of Wheat: Chemistry and Technology provides the latest information on wheat grain development, structure, and composition. Due to its recent revision, Cereal Foods World asked the book’s editors, Khalil Khan and Peter Shewry, to reflect on the state of wheat chemistry and technology today.
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