 Edited by Gary Hou A comprehensive handbook dedicated to this increasingly popular style of noodle. Members Save 30%! |
 Edited by Alicia Perdon, Sylvia Schonauer, and Kaisa Poutanen This book covers the transformation of a cereal grain across the supply chain—from ingredient to finished product and everything in between. Members Save 30%! |
 By James N. BeMiller A complete update of the critically acclaimed, authoritative carbohydrate reference for food scientists. Members Save 30%! |
 Edited by Sergio Román Othón Serna-Saldívar This book provides authoritative, comprehensive content from the world's leading agronomists, food scientists, and geneticists. Members Save 30%! |
 Edited by Jinsong Bao Rice: Chemistry and Technology, Fourth Edition, is a fully revised update of the successful third edition, published by AACC International. Members Save 30%! |
 Edited by John R. N. Taylor and Kwaku G. Duodu This new edition covers in detail the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets. Members Save 30%! |
 Edited by Hao Feng, Boris Nemzer, and Jonathan DeVries This book is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Members Save 30%! |
 Edited by Kurt A. Rosentrater This book offers an up-to-date, end-to-end overview of the processing and storage of grain and grain-related products. Members Save 30%! |