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  CEREALS PROCESSING AND NUTRITIONAL QUALITY

  DR. SEWA RAM, DR. B. MISHRA

   

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  FOOD SCIENCE

  A.S Bawa, O.P.Chauhan

   

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  FOOD SCIENCE AND TECHNOLOGY:GLOSSARY OF PREEMINENCE

  DEV RAJ

   

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  ORGANIC SPICES

  V.A. Parthasarathy, K. Kandinnan, V. Srinivasan

   

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  DRYING TECHNOLOGIES FOR FOODS: FUNDAMENTALS AND APPLICATIONS

  Prabhat K. Nema, Barjinder Pal Kaur, Arun S. Mujumdar

   

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  DRYING TECHNOLOGIES FOR FOODS: FUNDAMENTALS & APPLICATIONS: PART II

  Prabhat K. Nema, Barjinder Pal Kaur, Arun S. Mujumdar

   

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  PROBIOTICS AND THEIR ROLE IN IMPROVING HUMAN HEALTH

  Renu Agrawal

   

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  FUNCTIONAL FOODS

  Professor Hari Niwas Mishra, Dr. Rajesh Kapur, Dr. Navneet Singh Deora, Dr. Aastha Deswal

   

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  CEREAL GRAINS: EVALUATION,VALUE ADDITION AND QUALITY MANAGEMENT

  Dr. D.C.Saxena

   

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  A HANDBOOK FOR FOOD TECHNO'S

  A. Poshadri, Aparna Kuna

   

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  REMEMBER YOUR HUMANITY: PATHWAY TO SUSTAINABLE FOOD SECURITY

  M.S. Swaminathan

   

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  ELEMENTS OF FOOD SCIENCE

  Shafia Jan

   

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  ADVANCES IN PRESERVATION AND PROCESSING TECHNOLOGIES OF FRUITS AND VEGETABLES

  Somasundaram Rajarathnam, Ramesh Shyam Ramteke

   

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