G. E. Inglett

1928

• The Quality of foods and beverages : chemistry and technology
• Maize, recent progress in chemistry and technology
• Corn: culture, processing, products
• Fabricated foods
• Food carbohydrates
• Nutritional bioavailability of zinc
• Symposium: seed proteins
• Symposium: sweeteners
• Wheat, production and utilization
• Corn
• Dietary fibers
• Flavor of foods and beverages