Lactose Hydrolysis in Dairy Products

edited by Priyanka Singh Rao, Heena Sharma, Sumit Arora, Laxmana Naik N.

Application of Fluorescence Spectroscopy in Food Quality and Control

edited by Romdhane Karoui.

Nanotechnology in Food Packaging

edited by Awanish Kumar.

Rye: Processing, Nutritional Profile and Commercial Uses

edited by Sukhvinder Singh Purewal.

Advances in Pasta Technology

edited by Savita Sharma, Rajan Sharma, Antima Gupta, Hanuman Bobade.