| Call Number (LC) | Title | Results |
|---|---|---|
| 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 |
| TX558.P8 S65 2011 | Potato : a Global History. | 1 |
