Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for th

Rice is the staple food for half of the world’s population. Consumption of rice is the major exposure route globally to the class one, non-threshold carcinoge

This publication demonstrates the benefits of neglected and underutilized species, including amaranth, sorghum and cowpea, and their potential contribution to a