 By Sean Finnie and William A. Atwell A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling. |
 Compiled for the AACCI Food Safety, Quality, and Regulatory Committee by Charles Hurburgh, Jennifer Robinson, and Scott Jensen A how-to guide for developing and implementing ISO 22000 standards specifically for operations that store, handle, and/or process grain foods. |
 Edited by Peter R. Shewry and Steven E. Ullrich This book is a source of information for scientists, students and others who need to understand the development, structure, composition, or end use properties of barley grains related to their cultivation, trade, and utilization. |
 Edited by Kaisa Poutanen and Per Åman Rye and Health details rye's grain composition, as well as its physiological and health effects on humans using the latest research and information available. |
 Edited by Arnaud Dubat, Cristina Molina-Rosell, and Eimear Gallagher Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. |
 Edited by Michael J. Sissons, Joël Abecassis, Brian Marchylo, and Marina Carcea The purpose of this revision is to update the knowledge and research findings on the chemistry and technology of durum wheat and derived products that have been acquired since the first edition, published in 1988. |
 Edited by Francis H. Webster and Peter J. Wood This edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. |
 By David W. Hagstrum and Bhadriraju Subramanyam Provides the most multi-faceted, comprehensive guide to information on 1,663 insect species associated with stored products. |
 Edited by Khalil Khan and Peter R. Shewry Ushers in a new era in our knowledge of this mainstay grain. This edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information. |
 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. |
 Edited by Perry K. W. Ng and Colin W. Wrigley In this landmark resource expert contributors cover advances in the chemistry of baking quality and genetic manipulation of wheat quality. |
 Edited by Walter Bushuk Production, marketing, diseases and pests, and milling are only a sample of the topics covered in this comprehensive volume on rye. |
 Edited by D. E. Mathre Originally published in 1982, this edition is extensively revised. Changes include 26 additional color photographs, new sections, re-written sections, coverage of new diseases, etc. |
 Elieser S. Posner and Arthur N. Hibbs Brings together essential information about new and innovative approaches to the practice of wheat flour milling. |