Call Number (LC) Title Results
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
TX558.O3 Oats nutrition and technology / 2
TX558.P8 E27 2020 Feeding the people : the politics of the potato / 1