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	1.	Food chemistry Ed 3 by BELITZ(H D);GR0SCH (W.);SCHIEBERLE (P). Edition: 3Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New Delhi Springer Pvt Ltd 2008Availability: Items available for loan: St Aloysius College PG LibraryCall number: 664.07 BELF (2). Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.07 BELF (1). Place hold Add to cart (remove)
	2.	Advances in Food Science and Technology V1 by VISAKH ( P M );THOMAS (Sabu);ITURRIAGA (Laura B );RIBOTTA (Pablo Daniel ). Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: Beverly scrivener publishing 2013Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664 VISA (1). : Add to cart (remove)
	3.	Fermentation and biochemical engineering handbook: principles process design and equipment Ed 3 by VOGEL (Henry C);TODARO (Celeste M) Ed. Edition: 3Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: New York Elsevier 2014Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 660.28449 VOGF (1). : Add to cart (remove)
	4.	Science and technology of enrobed and filled chocolate confectionery and bakery products by TALBOT (Geoff) Ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Publisher: Oxford Woodhead Publishing Ltd 2009Availability: Items available for reference: St Aloysius College PG Library Not for loanCall number: 664.5 TALS (1). : Add to cart (remove)

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