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1. 
Cover image for The Wheat Genome
The Wheat Genome
Author 
Appels, Rudi. editor. Eversole, Kellye. editor. Feuillet, Catherine. editor. Gallagher, Dusti. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-38294-9
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2. 
Cover image for Sourdough Microbiota and Starter Cultures for Industry
Sourdough Microbiota and Starter Cultures for Industry
Author 
Ceresino, Elaine Berger. editor. Juodeikiene, Grazina. editor. Miescher Schwenninger, Susanne. editor. Ferreira da Rocha, João Miguel. editor. (orcid)0000-0002-0936-2003 SpringerLink (Online service)
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ONLINE
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https://doi.org/10.1007/978-3-031-48604-3
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3. 
Cover image for The Miracles of the Bible Viewed Differently Part 1 the New Testament
The Miracles of the Bible Viewed Differently Part 1 the New Testament
Author 
Ledochowski, Maximilian. author. SpringerLink (Online service)
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ONLINE
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https://doi.org/10.1007/978-3-031-51639-9
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4. 
Cover image for Biological Outlook to Improve the Nutritive Quality of Bakery Products
Biological Outlook to Improve the Nutritive Quality of Bakery Products
Author 
Sanghvi, Gaurav. editor. Singh, Nitin Kumar. editor. (orcid)0000-0002-8568-8355 Bishoyi, Ashok Kumar. editor. Joshi, Sanket J. editor. SpringerLink (Online service)
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ONLINE
Electronic Access 
https://doi.org/10.1007/978-981-97-8561-2
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5. 
Cover image for Computer Information Systems and Industrial Management 22nd International Conference, CISIM 2023, Tokyo, Japan, September 22-24, 2023, Proceedings
Computer Information Systems and Industrial Management 22nd International Conference, CISIM 2023, Tokyo, Japan, September 22-24, 2023, Proceedings
Author 
Saeed, Khalid. editor. (orcid) Dvorský, Jiří. editor. Nishiuchi, Nobuyuki. editor. Fukumoto, Makoto. editor. SpringerLink (Online service)
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ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-42823-4
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6. 
Cover image for Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Use of hydrocolloids to control food appearance, flavor, texture, and nutrition
Author 
Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number 
TX553 .A3
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119702139
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7. 
Cover image for Baking Business Sustainability Through Life Cycle Management
Baking Business Sustainability Through Life Cycle Management
Author 
Ferreira da Rocha, João Miguel. editor. Figurek, Aleksandra. editor. Goncharuk, Anatoliy G. editor. Sirbu, Alexandrina. editor. SpringerLink (Online service)
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https://doi.org/10.1007/978-3-031-25027-9
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8. 
Cover image for Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage
Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage
Author 
Garcia-Vaquero, Marco. editor. Pastor, Kristian. editor. Orhun, Gul Ebru. editor. McElhatton, Anna. editor. Rocha, João Miguel F. editor.
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ONLINE
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https://doi.org/10.1007/978-3-031-23352-4
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9. 
Cover image for Cereal-Based Food Products
Cereal-Based Food Products
Author 
Shah, Manzoor Ahmad. editor. Valiyapeediyekkal Sunooj, Kappat. editor. Mir, Shabir Ahmad. editor. SpringerLink (Online service)
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ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-40308-8
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10. 
Cover image for Salinity and Drought Tolerance in Plants Physiological Perspectives
Salinity and Drought Tolerance in Plants Physiological Perspectives
Author 
Kumar, Ashwani. editor. Dhansu, Pooja. editor. Mann, Anita. editor. SpringerLink (Online service)
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ONLINE
Electronic Access 
https://doi.org/10.1007/978-981-99-4669-3
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11. 
Cover image for Handbook on Sourdough Biotechnology
Handbook on Sourdough Biotechnology
Author 
Gobbetti, Marco. editor. Gänzle, Michael. editor. SpringerLink (Online service)
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ONLINE
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https://doi.org/10.1007/978-3-031-23084-4
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12. 
Cover image for Food Microbiology Laboratory for the Food Science Student A Practical Approach
Food Microbiology Laboratory for the Food Science Student A Practical Approach
Author 
Shen, Cangliang. author. Zhang, Yifan. author. SpringerLink (Online service)
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ONLINE
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https://doi.org/10.1007/978-3-031-26197-8
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