Interactions--the keys to cereal quality 

 - St. Paul, Minn.   American Association of Cereal Chemists,  c1998. 
 - ix, 173 p. : 
<br/><br/><label>ISBN: </label>0913250996 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cereal products.; Grain
<br/><br/><label>LC Class. No.: </label>TX-557-.I57-1998