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21.
Cover
Polysaccharides: Structural Diversity and Functional Versatility
by DUMITRIU Severian
Publication: Marcel Dekker, . | Call Number: QD321.D86
Availability: Copies in collection.
22.
Cover
Cheese: Chemistry Physics and Microbiology
by FOX .P.F
Publication: Chapman and Hall, 1993. | Call Number: TP.375.F69
Availability: Copies in collection.
23.
Cover
Fats and Oils
by STAUFFER C.E
Publication: American Association of Cereal Chemists, Inc., 1999. | Call Number: TP670.S73
Availability: Copies in collection.
24.
Cover
Water Properties in Food, Health Pharmaceutical and Biological Systems: ISOP
by REID David S, SAJJAANANTAKUL Tanaboon
Publication: Blackwell Publishing , 2010. | Call Number: TP248.65.W3.R45
Availability: Copies in collection.
25.
Cover
Handbook of Hydrocolloids
by PHILIPS G.O, WILLIAMS P.A
Publication: Woodhead Publishing Limited, 2000. | Call Number: TP456.H93.P45
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26.
Cover
Amorphous Food and Pharmaceutical Systems
by LEVINE Harry
Publication: The Royal Society of Chemistry, 2002. | Call Number: TP248.65.F66.L48
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27.
Cover
Modern Food Microbiology
by JAY James M
Publication: Chapman and Hall, 1996. | Call Number: QR115.J39
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28.
Cover
The Physical Processes of Digestion
by LENTLE Roger G, JANSSEN Patrick W.M
Publication: Springer Science Business Media, 2011. | Call Number: QP145.L46
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29.
Cover
Fiber Ingredients: Food Applications and Health Benefits
by CHO Susan Sungsoo, SAMUEL Priscilla
Publication: CRC Press, 2009. | Call Number: QP144.F53.C56
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30.
Cover
Food Flavors. Chemical Sensory and Technological properties
by JELEN Henryk
Publication: Taylor and Francis Group, 2012. | Call Number: TP 372.5.J45
Availability: Copies in collection.