Books on the topic 'Cereal grain foods'
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Beta, Trust, and Mary Ellen Camire, eds. Cereal Grain-based Functional Foods. Cambridge: Royal Society of Chemistry, 2018. http://dx.doi.org/10.1039/9781788012799.
Full textHolland, B. Cereals and cereal products: Third supplement to the fourth edition of McCance & Widdowson's The Composition of Foods. Cambridge , ENG: Royal Society of Chemistry, 1988.
Find full textGroup, Marigny Research. The U.S. market for whole grain and high fiber foods. New York, NY: Packaged Facts, 2005.
Find full textDrake, Dennis L. Composition of foods: Cereal grains and pasta : raw, processed, prepared. [Washington, D.C.?]: U.S. Dept. of Agriculture, Human Nutrition Information Service ; [Supt. of Docs., U.S. G.P.O., distributor], 1989.
Find full textCo, Sosland Publishing. Grain-based foods companies to watch: Corporate profiles & industry statistics. Kansas City, Mo: Sosland Pub. Co., 1998.
Find full textCo, Sosland Publishing. A year of transformation in grain-based foods: Corporate profiles & industry statistics. Kansas City, Mo: Sosland Pub. Co., 2001.
Find full textBenduhn, Tea. Bread and cereal =: Pan y cereales. Milwaukee: Weekly Reader Early Learning Library, 2007.
Find full textJ, Dobraszczyk Bogdan, ed. Cereals and cereal products: Chemistry and technology. Gaithersburg, Md: Aspen Publishers, 2001.
Find full textHewitt, Sally. Grains and cereals. New York: PowerKids Press, 2008.
Find full textJones, Helen Taylor. Grain power. New York: Dell Publishing, 1993.
Find full textO'Shea, Clare. Grains & cereals. London: Wayland, 2009.
Find full textConcepts in cereal chemistry. Boca Raton: Taylor & Francis, 2010.
Find full textEuropean Conference on Food Science and Technology (1st 1986 Bournemouth, England). Cereals in a European context. New York, NY, USA: VCH, 1987.
Find full textWrigley, C. W., and I. L. Batey. Cereal grains: Assessing and managing quality. Boca Raton, Fla: CRC Press, 2010.
Find full textShewry, P. R., and Jane L. Ward. Analysis of bioactive components in small grain cereals. St. Paul Minn: AACC International Inc., 2009.
Find full textGrains, bread, cereal and pasta. New York: Marshall Cavendish Benchmark, 2008.
Find full textBenduhn, Tea. Bread and cereal. Milwaukee, WI: Weekly Reader Early Learning Library, 2008.
Find full textMacRitchie, Finlay. Concepts in cereal chemistry. Boca Raton: Taylor & Francis, 2010.
Find full textSaldívar, Sergio R. Othón Serna. Cereal grains: Properties, processing, and nutritional attributes. Boca Raton: Taylor & Francis, 2010.
Find full textParker, Victoria. Why do we eat cereal? Mankato, Minn: QEB Pub., 2010.
Find full textRajczak, Kristen. Great grain recipes. New York: Gareth Stevens Publishing, 2015.
Find full textSpilsbury, Louise. Grains. Chicago, Ill: Heinemann Library, 2009.
Find full textD, Evers A., ed. Technology of cereals: An introduction for students of food science and agriculture. 4th ed. Oxford [England]: Pergamon, 1994.
Find full textKat, Jan. Manual on the establishment, operation, and management of cereal banks. Rome: Food and Agriculture Organization of the United Nations, 1985.
Find full textAliou, Diop, Gergeley Nicholas, and Kat Jan, eds. Guidelines for the establishment, operation, and management of cereal banks. Rome: Food and Agriculture Organization of the United Nations, 1992.
Find full textSergio R. Othón Serna Saldívar. Introduction to cereal grains: Properties, processing, and nutritional attributes. Boca Raton: Taylor & Francis, 2010.
Find full textGrains. North Mankato, Minn: Smart Apple Media, 2003.
Find full textArendt, E. Cereal Grains for the Food and Beverages Industries. Cambridge: Woodhead Publishing Ltd, 2013.
Find full textMatz, Samuel A. The chemistry and technology of cereals as food and feed. 2nd ed. McAllen, Tex: Pan-Tech International, 1991.
Find full textThe chemistry and technology of cereals as food and feed. 2nd ed. New York: Van Nostrand Reinhold, 1991.
Find full textKitchen, Canadian Living Test. 150 essential whole grain recipes. Montréal: Transcontinental Books, 2012.
Find full textSchuh, Mari C. The grain group. Mankato, Minn: Pebble Books, 2006.
Find full textLondon, Sheryl. The versatile grain and the elegant bean: A celebration of the world's most healthful foods. New York: Simon & Schuster, 1992.
Find full textCrosson, Pierre R. Resources and global food prospects: Supply and demand for cereals to 2030. Washington, D.C: World Bank, 1992.
Find full textLalumiere, Guy. Macrobiotic home food processing. Becket, MA: One Peaceful World Press, 1993.
Find full textSandoff, Betty. The grain-free cookbook: How to enjoy eating without corn, wheat, rice, rye, and all those cereal grains. San Clemente, Calif: Pitty Pat Pub. Co., 1990.
Find full textYu, Liangli. Cereals and pulses: Nutraceutical properties and health benefits. Ames, Iowa: Wiley-Blackwell, 2012.
Find full textAwika, Joseph M. Advances in cereal science: Implications to food processing and health promotion. Edited by American Chemical Society. Division of Agricultural and Food Chemistry. Washington, DC: American Chemical Society, 2011.
Find full textShah, Ab Rouf. A comparative study of cereal crop ecography of Jammu & Kashmir State and Tajikistan. Srinagar [India]: Centre of Central Asian Studies, University of Kashmir, 1992.
Find full textInternational Conference on New Approaches to Research on Cereal Carbohydrates (1984 Copenhagen, Denmark). New approaches to research on cereal carbohydrates: Proceedings of the International Conference on New Approaches to Research on Cereal Carbohydrates, Copenhagen, Denmark, June 24-29, 1984. Amsterdam: Elsevier, 1985.
Find full textRolls, Eric C. A celebration of food and wine: Of grain, of grape, of gethsemane. St. Lucia, Queensland, Australia: University of Queensland Press, 1997.
Find full textBumgarner, Marlene Anne. The new book of whole grains: More than 200 recipes featuring whole grains, including amaranth, quinoa, wheat, spelt, oats, rye, barley, and millet. New York: St. Martin's Griffin, 1997.
Find full textRondeau, Amanda. Grains are good. Edina, Minn: Abdo Pub., 2003.
Find full textRadomír, Lásztity, Hidvégi Máté 1955-, and International Association for Cereal Chemistry., eds. Amino acid composition and biological value of cereal proteins: Proceedings of the International Association for Cereal Chemistry Symposium on Amino Acid Composition and Biological Value of Cereal Proteins, Budapest, Hungary, May 31-June 1, 1983, with supplemental invited contributions. Dordrecht: D. Reidel, 1985.
Find full textBelton, Peter S. Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002.
Find full textChapkok ŭi kwahak kwa munhwa. Kangwŏn-do Ch'unch'ŏn-si: Kangwŏn Taehakkyo Ch'ulp'anbu, 2008.
Find full textFlour power: A guide to modern home grain milling. Albany, Or: Jermar Press, 2004.
Find full textStephen, Alison M. The role of grains in the Canadian diet. Ottawa, Ont: National Institute of Nutrition, 1999.
Find full textEncuentro, Interdepartamental del Amaranto (1st 1990 La Paz Bolivia). Memoria. [La Paz, Bolivia]: CIEP, UTAB, 1990.
Find full text1897-1986, Orton Vrest, ed. Cooking with wholegrains: The wholegrain cookbook. New York: Farrar, Straus Giroux, 2010.
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