 By Carl R. Reed This unique book is written specifically for those in grain operations and addresses the full range of topics related to maintaining the quality of grain stored on the commercial scale. |
 Elieser S. Posner and Arthur N. Hibbs Brings together essential information about new and innovative approaches to the practice of wheat flour milling. Digital Options:
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 By Piet Sluimer Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know. |
 By Jan A. Delcour and R. Carl Hoseney Completely updated and provides food science professionals and students the most thorough grain science information available. Digital Options:
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 Edited by L.W. Rooney and S.O. Serna-Saldívar A comprehensive guide to the science and technology behind corn and wheat flour tortillas • the “World’s New Bread!” An Important resource for food scientists, product developers, nutritionists, and food safety experts. |