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1.
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Extrusion cooking by Mercier, C., ed. Publication details: American Association of Cereal Chemists Inc. 1989Availability: Items available for loan: ICT MUMBAICall number: MER (1).
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2.
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3.
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Fundamentals of dough rheology by Faridi, H. Publication details: American association of cereal chemists Inc. 1986Availability: Items available for loan: ICT MUMBAICall number: FAR (1).
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4.
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5.
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6.
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Corn: chemistry and technology by Watson, S.A. Publication details: American association of cereal chemists Inc. 1987Availability: Items available for loan: ICT MUMBAICall number: WAT (2).
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7.
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Pasta and noodle technology by Kruger, James E., ed. Publication details: American Association of Cereal Chemists Inc. 1996Availability: Items available for loan: ICT MUMBAICall number: KRU (1).
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8.
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Variety breads in the united states by Miller, B.S. Publication details: American association of cereal chemists Inc. 1981Availability: Items available for loan: ICT MUMBAICall number: MIL (1).
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9.
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Oats: chemistry and technology by Webster, F.H. Publication details: American association of cereal chemists Inc. 1986Availability: Items available for loan: ICT MUMBAICall number: WEB (1).
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10.
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Wheat: chemistry and technology by Pomeranz, Y. Edition: 2nd ed.Publication details: American association of cereal chemists Inc. 1978Availability: Items available for loan: ICT MUMBAICall number: POM (1).
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11.
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Wheat: chemistry and technology by Pomeranz, Y. Publication details: American association of cereal chemists Inc. 1988Availability: Items available for loan: ICT MUMBAICall number: POM (1). Withdrawn (1).
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12.
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