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1.
Gums and stabilisers for food industry

by Williams, Peter A,Ed.

Material type: Text Text; Format: print Language: English Publisher: Cambridge : Royal society of chemistry, 2008Availability: Items available for loan: Call number: 664.06 WIL/G (1).

2.
Delivery and controlled release of bioactivates in foods and nutraceuticals

by Garti, Nissim, Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc, 2008Availability: Items available for loan: Call number: 664.0287 GAR/D (1).

3.
Food emulsions

by Friberg, Stig E., Ed.

Edition: 3rdMaterial type: Text Text; Format: print Language: English Publisher: New york : Marcel dekker, 1997Availability: Items available for loan: Call number: 664.024 FRI/F (1).

4.
Food oxidants and antioxidants: chemical, biological, and functional properties

by Bartosz, Grzegorz,Ed.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Crc press, 2014Availability: Items available for loan: Call number: 613.286 BAR/F (1).

5.
Cooking innovations: using hydrocolloids for thickening, gelling, and emulsification

by Nussinovitch, Amos.

Material type: Text Text; Format: print Language: English Publisher: Boca raton : Taylor & francis, 2014Availability: Items available for loan: Call number: 664 NUS/C (1).

6.
Food stabilisers, thickeners and gelling agents

by Imeson, Alan, Ed.

Material type: Text Text; Format: print Language: English Publisher: Chichester : Wiley, 2010Availability: Items available for loan: Call number: 664.06 IME/F (1).

7.
Essential guide to food additives

by Saltmarsh, Michael[Ed.].

Edition: 4thMaterial type: Text Text; Format: print Language: English Publisher: Cambridge : Rsc publishing, 2013Availability: Items available for reference: Not for loanCall number: 664.06 SAL/E (1). :

8.
Technology of reduced additive foods

by Smith, Jim [Ed.].

Material type: Text Text; Format: print Language: English Publisher: Oxford : Wiley-blackwell, 2000Availability: Items available for loan: Call number: 664.06 SMI/T (1).

9.
Chemistry of food additives and preservatives

by Msagati, Titus A. M.

Material type: Text Text; Format: print Language: English Publisher: Oxford : Wiley, 2013Availability: Items available for loan: Call number: 641.308 MSA/C (1).

10.
Emulsifiers in food technology

by Norn, Viggo [Ed.].

Edition: 2ndMaterial type: Text Text; Format: print Language: English Publisher: Chichester : Wiley, 2015Availability: Items available for loan: Call number: 664.024 NOR/E (1).



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