 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 Charles W. Bamforth In this accessible yet informative guide, Bamforth explains the processes behind the development of standard methods, how they are evaluated, and why they are important for accuracy and precision. |
 Edited by E.B. Russell Chemical Leavening Basics is a concise, easy to use reference to help readers understand chemical leavening components, uses, assessments in products, and methods for testing. |
 Edited by Richard D. Cartwright, Donald E. Groth, Yeshi A. Wamishe, Christopher A. Greer, Lee A. Calvert, Casiana M. Vera Cruz, Valérie Verdier, and M. O. Way This easy-to-use book offers images and the latest practical information for diagnosis of diseases and pests. Digital Options: 
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 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%! |