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	1.		Source book of food enzymology by Schwimmer , Sigmund Language: English Language Publication details: Westport The AVI Publishing 1981 1981 Availability: Items available for loan: Applied Sciences Library (1)Collection, call number: Reference Collection 664.00157758 SCH. Place hold Add to cart (remove)
	2.		Food chemistry by Fennema, Owen R [Editor] Edition: 3rd ed. Language: Sinhala Language Publication details: New York Marcel Dekker 1996 1996 Availability: Items available for loan: Applied Sciences Library (1)Collection, call number: Lending Collection 664.00154FOO. Place hold Add to cart (remove)
	3.		Functional properties of food components by Pomeranz,Yeshajahu Edition: 2nd Material type: Text; Format: print ; Literary form: Not fiction Language: English Language Publication details: San Diego Academic press 1991 Availability: Items available for loan: Technology Library (5)Collection, call number: Lending Collection 664 POM, ... Place hold Add to cart (remove)
	4.		Fennema's food chemistry by Damodaran, Srinivasan [Editor] Parkin, Kirk L [Editor] Edition: 5th Material type: Text; Format: print ; Literary form: Not fiction Language: English Language Publication details: Boca Raton CRC Press 2017 Availability: Items available for loan: Technology Library (5)Collection, call number: Lending Collection 664FEN, ... Place hold Add to cart (remove)
	5.		Food science by Srilakshmi, B Edition: 6 th Material type: Text; Format: print ; Literary form: Not fiction Language: English Language Publication details: New Delhi New Age International 2015 2016 Availability: Items available for loan: Technology Library (1)Collection, call number: Reference Collection 641.3 SRI. Place hold Add to cart (remove)
	6.		Principles of food chemistry by DeMan, John M Series: Food science text series Edition: 3rd ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Language Publication details: New York Springer 1999 Availability: Items available for loan: Technology Library (5)Collection, call number: Lending Collection 664DEM, ... Place hold Add to cart (remove)
	7.		Essentials of food science by Vaclavik, Vickie A Christian, Elizabeth W Series: Food Sciences Text Series Edition: 4th ed. Material type: Text; Format: print ; Literary form: Not fiction Language: English Language Publication details: New York Springer 2014 Availability: Items available for loan: Technology Library (5)Collection, call number: Lending Collection 664VAC, ... Place hold Add to cart (remove)
	8.		Food science by Srilakshmi, B Edition: 7th Material type: Text; Format: print ; Literary form: Not fiction Language: English Language Publication details: New Delhi New Age International, 2018 Availability: Items available for loan: Technology Library (4)Collection, call number: Lending Collection 641.3 SRI, ... Place hold Add to cart (remove)
	9.		Food physics physical properties - measurement and application by Figura, Ludger O Teixeira, Arthur A Material type: Text; Format: print ; Literary form: Not fiction Language: English Language Publication details: London Springer 2007 Online resources: Click here to access online Availability: Items available for loan: Technology Library (2)Collection, call number: Reference Collection 664.00153 FIG, ... Place hold Add to cart (remove)
	10.		Principles of food chemistry by DeMan, John M Finley, John W Hurst, W. Jeffrey Lee, Chang Y Edition: 4th Material type: Text; Format: print ; Literary form: Not fiction Language: English Language Publication details: Switzerland Springer 2018 Online resources: Click here to access online Availability: Items available for loan: Technology Library (1)Collection, call number: Reference Collection 664 DEM. Place hold Add to cart (remove)