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Water Properties of Food, Pharmaceutical, and Biological Materials

Commercialization of new processing technologies

Introduction to food process engineering

Osmotic dehydration and vacuum impregnation: applications in food industries - 4

Shelf life assessment of food

Trends in food engineering

Water properties of food, pharmaceutical, and biological materials

Cereal grains: properties, processing, and nutritional attributes

Transport phenomena in food processing

Shelf life assessment of food

Osmotic dehydration and vacuum impregnation: applications in food industries - 4

Cereal Grains: Properties, Processing, and Nutritional Attributes

Transport Phenomena in Food Processing

Handbook of Baking Science and Engineering

Cereal Grains : Properties, Processing, and Nutritional Attributes

Shelf Life Assessment of Food

Shelf Life Assessment of Food

Physical Chemistry of Foods

Introduction to Food Process Engineering

Edible Films and Coatings : Fundamentals and Applications

Engineering and Food for the 21st Century

Unit Operations in Food Engineering, Second Edition

Cereal Grains : Laboratory Reference and Procedures Manual

Unit Operations in Food Engineering

Advances in fresh-cut fruits and vegetables processing

Cereal grains laboratory manual

Advances in Fresh-Cut Fruits and Vegetables Processing

Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications - 3

Innovations in food processing - 1

Cereal grains laboratory manual

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