Standardized Procedures and Protocols for Starch

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

The Third Plate: Field Notes on the Future of Food

Functional Cereals and Cereal Foods: Properties, Functionality and Applications

Food Microbiology: Edition 4

Fruit Seeds and Peels for Sustainable Biomaterials

The Art of Flavour: Practices and Principles for Creating Delicious Food

Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications

Spirulina in Human Nutrition and Health

Biopolymer-Based Films and Coatings: Trends and Challenges

Cooked: A Natural History of Transformation

Agro-Wastes for Packaging Applications

The Craft and Science of Coffee

Intelligent Packaging: Current Technologies and Applications

Brewing – A Practical Approach

Non-Conventional Starch Sources: Properties, Functionality, and Applications

The Working Garde Manger

Faba Bean: Chemistry, Properties and Functionality