Call Number (LC) | Title | Results |
---|---|---|
TX557 .Q35 1989 | Quality factors of fruits and vegetables : chemistry and technology / | 1 |
TX558.A6 S2 | Analysis of the apple | 1 |
TX558.B3 U55 | Nutritive and therapeutic values of the banana : a digest of scientific literature. | 1 |
TX558.B35 P86 2020 | Barley : properties, functionality, and applications / | 1 |
TX558.B7 E45 1993eb | Cereals in breadmaking : a molecular colloidal approach / | 1 |
TX558.B7 K713 | Biochemistry of grain and breadmaking = (Biokhimiya zerna i khlebopecheniya) / | 1 |
TX558.B7 S53 2014eb | Bread / | 1 |
TX558.C35 I243 2018 | Cassava Production Guidelines for Food Security and Adaptation to Climate Change in Asia and Africa. | 1 |
TX558.C38 | Chia and quinoa : superfoods for health / | 1 |
TX558.C5 | Curarse con los cítricos / | 1 |
TX558.F7 | Nondestructive quality assessment techniques for fresh fruits and vegetables / | 1 |
TX558.G6 S5 |
Phenolic substances in grapes and wine : and their significance / Phenolic substances in grapes and wine, and their significance |
3 |
TX558.L4 | Legume Based Fermented Foods. | 1 |
TX558.L4 H43 2019 | Health benefits of pulses / | 1 |
TX558.L4 L44 2019 | Legumes : nutritional quality, processing and potential health benefits / | 1 |
TX558.L4 L44 2019eb | Legumes : nutritional quality, processing and potential health benefits / | 1 |
TX558.M5 W67 1996 | The world sorghum and millet economies : facts, trends, and outlook. | 1 |
TX558 .M9 | Use Of Fungi As Food : Volume 2. | 1 |
TX558.M9 | The use of fungi as food and in food processing / | 1 |
TX558.M9 G68 | The use of fungi as food and in food processing / | 1 |