**Nutritional Components of Wheat Based Food: Composition, Properties and Uses**

Editors

**Donatella Bianca Maria Ficco Grazia Maria Borrelli**

Basel • Beijing • Wuhan • Barcelona • Belgrade • Novi Sad • Cluj • Manchester

*Editors* Donatella Bianca Maria Ficco Centro di Ricerca Cerealicoltura e Colture Industriali (CREA-CI) Foggia, Italy

Grazia Maria Borrelli Centro di Ricerca Cerealicoltura e Colture Industriali (CREA-CI) Foggia, Italy

*Editorial Office* MDPI St. Alban-Anlage 66 4052 Basel, Switzerland

This is a reprint of articles from the Special Issue published online in the open access journal *Foods* (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/wheat composition properties uses).

For citation purposes, cite each article independently as indicated on the article page online and as indicated below:

Lastname, A.A.; Lastname, B.B. Article Title. *Journal Name* **Year**, *Volume Number*, Page Range.

**ISBN 978-3-0365-9508-5 (Hbk) ISBN 978-3-0365-9509-2 (PDF) doi.org/10.3390/books978-3-0365-9509-2**

© 2023 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND) license.
