Book

Gavahian, Mohsen, ed. (2022) Emerging Food Processing Technologies. Methods and Protocols in Food Science . Springer US, New York, NY. ISBN 978-1-0716-2136-3

Pedrouso, Maria López and Ruiz, Daniel Franco and Lorenzo, Jose M., eds. (2022) Food proteomics: technological advances, current applications and future perspectives. Academic Press, London. ISBN 978-0-323-90889-4

Indira Friend, Michèle, ed. (2022) The Institutional Compass: Method, Use and Scope. The Institutional Compass: Method, Use and Scope . Springer Cham. ISBN 978-3-031-05453-2

Asuka, Jusen and Jin, Dan (2022) Energy Transition and Energy Democracy in East Asia. Springer Singapore. ISBN 978-981-19-0280-2

Bhattacharya, Suvendu (2022) Snack foods: processing and technology. Academic Press (Elsevier), London. ISBN 9780128197608

Fellows, P.J. (2022) Food Processing Technology: principles and practice (5th edition). Woodhead Publishing is an imprint of Elsevier . Woodhead Publishing (Elsevier), Cambridge, MA.. ISBN 978-0-323-85737-6

Varghese, Suni Mary and Parisi, Salvatore and Singla, Rajeev K. and Begum, A. S. Anitha (2022) Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent. SpringerBriefs in Molecular Science . Springer International Publishing, Cham. ISBN 978-3-031-06304-6