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.
Edited by Jerry W. Heaps
A complete update of one our all-time best-selling books.
By Jan A. Delcour and R. Carl Hoseney
Completely updated and provides food science professionals and students the most thorough grain science information available.
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.
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.