 By Evan Evans Readers will emerge from this book with a deeper understanding of the foundations of mashing biochemistry, such as the relationships between starch and starch-hydrolyzing enzymes and between proteins and proteases. |
 Edited by Alicia A. Perdon, Sylvia L. 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%! |
 Edited by Gary G. Hou A comprehensive handbook dedicated to this increasingly popular style of noodle. Members Save 30%! |
 Edited by Girish M. Ganjyal This book covers the engineering, chemistry, nutrition and food safety aspects of extrusion cooking. 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%! |