A Flour Mill Sanitation Manual

Advanced Dietary Fibre Technology

Advances in Cereal Science and Technology (Specially-priced, 9-volume set)

Volume II, Volume III, Volume IV, Volume V, Volume VI, Volume VII, Volume VIII, Volume IX, Volume X  

Approved Methods of the American Association of Cereal Chemists, 10th Edition

Arabic Bread Production

Barley Chemistry and Technology

Batters and Breadings in Food Processing

Breakfast Cereals and How They Are Made, 2nd Edition

Bubbles in Food

Carbohydrate Chemistry for Food Scientists

Cereals: A Renewable Resource, Theory and Practice

Colorants Eagan Press Handbook Series

Corn Chemistry and Technology

Dairy-Based Ingredients Eagan Press Handbook Series

Developments in Carbohydrate Chemistry

Dietary Fiber in Health and Disease

Digestibility and Amino Acid Availability in Cereals and Oilseeds

Durum Wheat Chemistry and Technology

Emulsifiers Eagan Press Handbook Series

Enzymes and Their Role in Cereal Technology

Enzymes Eagan Press Handbook Series

Extrusion Cooking

Fats and Oils Eagan Press Handbook Series

First European Symposium on Enzymes and Grain Processing

Food Safety

Food Trends and the Changing Consumer

Frozen and Refrigerated Doughs and Batters

Gluten Proteins 1990

High-Fiber Ingredients (Eagan Press Handbook Series)

History of the American Association of Cereal Chemists  

HPLC: High Performance Liquid Chromatography of Cereal and Legume Proteins 

Identification of Food Grain Varieties  

Interactions: The Keys to Cereal Quality  

Moisture Sorption: Practical Aspects of Isotherm Measurement and Use

Mycotoxins in Grain: Compounds Other than Aflatoxin  

Near-Infrared Technology in the Agricultural and Food Industries, 2nd Edition

New Frontiers in Food Microstructure

Nutrition, Food, and the Environment

Oat Bran

Oats Chemistry and Technology

Pacific People and Their Food

Pasta and Noodle Technology

Pre-Harvest Sprouting in Cereals 1992

Principles of Cereal Science and Technology, 2nd Edition

Quality Protein Maize

Rice Chemistry and Technology

Rye Production, Chemistry and Technology, Second Edition

Sorghum and Millets Chemistry and Technology

Starches Eagan Press Handbook Series

Storage of Cereal Grains and Their Products

Sweeteners - Alternative Eagan Press Handbook Series

Sweeteners - Nutritive Eagan Press Handbook Series

The Alveograph Handbook

The Amylograph Handbook

The Economics of HACCP: Costs and Benefits  

The Extensigraph Handbook 

The Farinograph Handbook, 3rd Edition  

Transgenic Cereals

Wheat Chemistry and Technology, 3rd Edition (2- volume set)

Wheat End Uses Around the World

Wheat Flour (Eagan Press Handbook Series)

Wheat Flour Milling

Wheat Quality Elucidation: The Bushuk Legacy 

Whole Grains and their Health Benefits

NEW! Whole Grains in Health and Disease