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1. 
Cover image for Texture in food
Texture in food
Author 
McKenna, B. M, ed.
Preferred Shelf Number 
TX531 T435 2003 V.1
Format: 
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2. 
Cover image for Food texture design and optimization
Food texture design and optimization
Author 
Dar, Yadunandan, editor. Light, Joseph, editor.
Preferred Shelf Number 
ONLINE(341756.1)
Electronic Access 
John Wiley http://dx.doi.org/10.1002/9781118765616
Format: 
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3. 
Cover image for Rheology and texture in food quality
Rheology and texture in food quality
Author 
DeMan, J. M., ed.
Preferred Shelf Number 
TX 531 R47 1976
Format: 
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4. 
Cover image for Food texture and viscosity concept and measurement
Food texture and viscosity concept and measurement
Author 
Bourne, Malcolm C.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780121190620
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5. 
Cover image for Food texture and viscosity : concept and measurement
Food texture and viscosity : concept and measurement
Author 
Bourne, Malcolm C.
Preferred Shelf Number 
TX 531 B685 2002
Format: 
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6. 
Cover image for Food texture and viscosity concept and measurement
Food texture and viscosity concept and measurement
Author 
Stewart, George F., 1908-1982.
Preferred Shelf Number 
ONLINE
Electronic Access 
ScienceDirect http://www.sciencedirect.com/science/book/9780121190606
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7. 
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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8. 
Cover image for Advances in Pasta Technology
Advances in Pasta Technology
Author 
Sharma, Savita. editor. Sharma, Rajan. editor. Gupta, Antima. editor. Bobade, Hanuman. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-84497-3
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9. 
Cover image for Xylanase from Microorganisms Trends and Future
Xylanase from Microorganisms Trends and Future
Author 
Sattar Jatoi, Abdul. editor. (orcid)0000-0003-4130-3756 SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-981-95-0824-2
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10. 
Cover image for Nonthermal food processing, safety, and preservation
Nonthermal food processing, safety, and preservation
Author 
Prakash, Anand, editor. Kuila, Arindam, editor.
Preferred Shelf Number 
TP248.65 .F66 N66 2024
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781394186631
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11. 
Cover image for Kokumi Substance as an Enhancer of Koku Biochemistry, Physiology, and Food Science
Kokumi Substance as an Enhancer of Koku Biochemistry, Physiology, and Food Science
Author 
Kuroda, Motonaka. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-981-99-8303-2
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12. 
Cover image for Food Texturology: Measurement and Perception of Food Textural Properties
Food Texturology: Measurement and Perception of Food Textural Properties
Author 
Rosenthal, Andrew. editor. (orcid)0000-0001-7301-1163 Chen, Jianshe. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-41900-3
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