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1
Textural characteristics of world foods /

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Corporate Authors: Wiley Online Library (Online service)
Group Author: Nishinari, Katsuyoshi.
Published: John Wiley & Sons Ltd,
Publication Dates: 2020.
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2
Textural characteristics of world foods /

Cover is for reference only
Corporate Authors: Wiley Online Library (Online service)
Group Author: Nishinari, Katsuyoshi.
Published: John Wiley & Sons Ltd,
Publication Dates: 2020.
eBook
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3
Textural characteristics of world foods /

Cover is for reference only
Group Author: Nishinari, Katsuyoshi
Published: John Wiley & Sons Ltd,
Publication Dates: 2020.
Call Number: TS207.3/T355
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4
Modifying food texture.

Cover is for reference only
Group Author: Chen, Jianshe; Rosenthal, Andrew J
Published: Woodhead Publishing, an imprint of Elsevier,
Publication Dates: [2015]
Call Number: TS202.3/M692/v.2
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5
Modifying food texture.

Cover is for reference only
Group Author: Chen, Jianshe; Rosenthal, Andrew J
Published: Woodhead Publishing is an imprint of Elsevier,
Publication Dates: [2015]
Call Number: TS201.2/M692/v.1
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6
Functionalizing carbohydrates for food applications : texturizing and bioactive/flavor delivery systems /

Cover is for reference only
Group Author: Embuscado, Milda E
Published: DEStech Publications,
Publication Dates: [2014]
Call Number: TS201.2/F979
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7
Texture in food. Volume 2, Solid foods

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Corporate Authors: NetLibrary, Inc
Group Author: Kilcast David
Published: CRC Press Woodhead Pub.,
Publication Dates: 2004.
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8
Texture in food. Volume 1, Semi-solid foods

Cover is for reference only
Corporate Authors: NetLibrary, Inc
Group Author: McKenna B. M
Published: AVEBE CRC Press Woodhead Pub.,
Publication Dates: 2003.
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9
Texture in food.

Cover is for reference only
Group Author: McKenna B. M; Kilcast David
Published: CRC Press Woodhead,
Publication Dates: 2003-2004.
Call Number: TS201.2/T355/v.1
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10
Texture in food.

Cover is for reference only
Group Author: McKenna B. M; Kilcast David
Published: CRC Press Woodhead,
Publication Dates: 2003-2004.
Call Number: TS201.2/T355/v.2
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11
Food structure its creation and evaluation

Cover is for reference only
Group Author: Blanshard J. M. V; Mitchell J. R
Published: Butterworths,
Publication Dates: 1988.
Call Number: TS201.2-53/F686/
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12
Food texture and viscosity concept and measurement

Cover is for reference only
Main Authors: Bourne Malcolm C
Published: Academic Press,
Publication Dates: c1982.
Call Number: TS201.2/B775/
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14
Food texture and rheology

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Corporate Authors: International Union of Food Science and Technology
Group Author: Sherman Philip
Published: Academic Press,
Publication Dates: 1979.
Call Number: TS201.7-53/S989/1977/
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15
Plant pigments, flavors, and textures the chemistry and biochemistry of selected compounds

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Main Authors: Eskin N. A. M (Neason Akivah Michael)
Published: Academic Press,
Publication Dates: 1979.
Call Number: TS202.9/E75/
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17
Food texture

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Main Authors: Matz Samuel Adam
Published: The Avi Pub. Co.,
Publication Dates: 1962.
Call Number: 664/M446
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18
Feeding and the texture of food

Cover is for reference only
Group Author: Lillford P.; Vincent Julian F. V.
Published: Cambridge University Press,
Publication Dates: 2008, c1991.
Call Number: TS201-532/F295/1991
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20
Food texture design and optimization /

Cover is for reference only
Group Author: Dar, Yadunandan (Editor); Light, Joseph (Editor)
Published: Wiley-Blackwell,
Publication Dates: 2014.
Call Number: TS201.2/F686-8
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