 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. |
 By Andrew Hoefler Brings together essential information on these fundamental ingredients, which are used in many food products. |
 By Amy L. Nelson Presents the basics of fiber as well as practical advice on its uses in foods from dairy applications to baked products. |
 By Amy L. Nelson This handbook explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages. |
 By Clyde Stauffer Presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces. |
 By Paul R. Mathewson Provides practical information in a straightforward non-technical manner for every food industry practitioner. |
 By F. J. Francis A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products. |
 By David J. Thomas and William A. Atwell Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry. |
 Richard J. Alexander This book is a complete, hands-on reference for anyone using nutritive sweeteners and covers their applications to enhance the quality of products. |
 By Ramesh Chandan Offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry. |
 By Clyde E. Stauffer This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. |