 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%! |
 By James N. BeMiller A complete update of the critically acclaimed, authoritative carbohydrate reference for food scientists. Members Save 30%! |
 Edited by John R. N. Taylor and Kwaku G. Duodu This 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 W. DeVries This book is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. 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%! |