Browse by Subject

Specials

link
Carbohydrate Chemistry for Food Scientists, Third Edition

Carbohydrate Chemistry for Food Scientists, Third Edition

By James N. BeMiller

A complete update of the critically acclaimed, authoritative carbohydrate reference for food scientists.

Members Save 30%!

Corn: Chemistry and Technology, Third Edition

Corn: Chemistry and Technology, Third Edition

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%!

Rice: Chemistry and Technology, Fourth Edition

Rice: Chemistry and Technology, Fourth Edition

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%!

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

Edited by John R. N. Taylor and Kwaku G. Duodu

This new edition covers in detail the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets.

Members Save 30%!

Sprouted Grains: Nutritional Value, Production, and Applications

Sprouted Grains: Nutritional Value, Production, and Applications

Edited by Hao Feng, Boris Nemzer, and Jonathan DeVries

This book is a complete and comprehensive overview of sprouted grains, with coverage from grain to product.

Members Save 30%!