BREAKFAST CEREALS AND HOW THEY ARE MADE, 2nd ed. Robert B. Fast and Elwood F. Caldwell, eds. American Association of Cereal Chemists, 3340 Pilot Knob Rd., St. Paul, MN 55121-2097 (call 651-454-7250 or 800-328-7560; fax 651-454-0766; E-mail: [email protected]; Web site: www.scisoc.org/aacc/bookstore). ISBN: 1-891127-15-2. 2000. 562 pp. $139.

Ready-to-eat breakfast cereals (RTE) have become increasingly popular for well over a century, spilling over from the original “health food” into the convenienc…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe
Interstitial Ad Interstitial Ad is rendered here