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1. 
Cover image for Rheology Essentials of Cosmetic and Food Emulsions
Rheology Essentials of Cosmetic and Food Emulsions
Author 
Brummer, Rüdiger. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/3-540-29087-7
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2. 
Cover image for Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications
Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications
Author 
Rao, M. Anandha. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-1-4614-9230-6
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3. 
Cover image for Rheology of Fluid and Semisolid Foods Principles and Applications
Rheology of Fluid and Semisolid Foods Principles and Applications
Author 
Rao, M. Anandha. author. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
http://dx.doi.org/10.1007/978-0-387-70930-7
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4. 
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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5. 
Cover image for Handbook on Sourdough Biotechnology
Handbook on Sourdough Biotechnology
Author 
Gobbetti, Marco. editor. Gänzle, Michael. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-031-23084-4
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6. 
Cover image for Materials science and engineering in food product development
Materials science and engineering in food product development
Author 
Lai, Wing-Fu, editor.
Preferred Shelf Number 
TP370 .M365 2023
Electronic Access 
https://onlinelibrary.wiley.com/doi/book/10.1002/9781119860594
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