 Edited by John R. N. Taylor, Scott R. Bean, and Kwaku G. Duodu This book covers developments in agronomy and breeding through processing into food and nonfood products. Members Save 30%! |
 Edited by Hao Feng, Boris Nemzer, Jonathan W Devries, and Junzhou Ding This book presents the latest insights into the nutrient and bioactive components of these healthy grains. Members Save 30%! |
 By Herbert Wieser, Peter Koehler, and Katharina A. Scherf This book is an outstanding reference for those working and conducting research in the fields of agronomy, food chemistry, food technology, nutrition, allergology, and gastroenterology. Members Save 30%! |
 Edited by Gary G. Hou A comprehensive handbook dedicated to this increasingly popular style of noodle. 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 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 Gary Munkvold and Donald White This easy-to-use book provides the most current, practical information on the diagnosis and management of corn diseases. |
 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. |
 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. |
 By Jeffrey L. Casper and William A. Atwell This hands-on book gives readers an entry-level understanding of gluten-free product requirements, their development and production, and the breadth of ingredients available. |
 Edited by J. W. van der Kamp, J. M. Jones, B. V. McCleary, and D. L. Topping This book covers up-to-date research on dietary fibre and will be a useful resource for all scientists and technologists involved in research and development in this field. |
 Edited by Elke K. Arendt and Fabio Dal Bello This book covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. |
 Edited by Hannu Salovaara, Fred Gates, and Maija Tenkanen This book provides comprehensive research on dietary fibre. |
 Edited by Elsayed Abdel-Aal and Peter Wood The book provides details of the history, genetic background, agronomic needs, and advantages and disadvantages of these crops, each described by experts in their field. |
 Edited by Kurt J. Leonard and William R. Bushnell Provides a comprehensive record of current knowledge on the nature of Fusarium head blight, the damage it causes, and current research on how to control it. |
 Edited by Brett A. Summerell, John F. Leslie, David Backhouse, Wayne L. Bryden, and Lester W. Burgess A collection of papers written by world authorities in Fusarium, a significant fungal genus and one of the most economically important groups of fungi. |
 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. |
 Edited by Kevin L. Steffey, Marlin E. Rice, John All, David A. Andow, Michael E. Gray, John W. Van Duyn This handbook outlines the fundamental approaches to corn insect pest management. |
 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. |
 Edited by Hamed Faridi and Jon Faubion As a unique collection of global facts and statistics, this book will be an invaluable reference for both industry and academia. |