1. Advanced drying technologies for foods. (2019) Other Names: Mujumdar, Arun S; Xiao, Hong-Wei Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Advances in food dehydration. (©2009) Other Names: Ratti, Cristina Record Type: Book Extent: 1 online resource (xviii, 467 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dehydrating : simple techniques and over 170 recipes for creating and using dehydrated foods /: simple techniques and over 170 recipes for creating and using dehydrated foods. (2022) Authors: Hurt, Jeanette Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Drying atlas : drying kinetics and quality of agricultural products /: drying kinetics and quality of agricultural products. (2019) Authors: Mühlbauer, Werner; Müller, Joachim Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Drying of herbs, spices, and medicinal plants. (2023) Editors: Hii, Ching Lik; Shirkole, Shivanand S Record Type: Book Extent: 1 online resource (238 pages), illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Drying technology in food processing : unit operations and processing equipment in the food industry /: unit operations and processing equipment in the food industry. (2023) Editors: Jafari, Seid Mahdi; Malekjani, Narjes Record Type: Book Extent: 1 online resource (480 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Intermittent and nonstationary drying technologies : principles and applications /: principles and applications. (2017) Editors: Karim, Azharul; Law, Chung-Lim Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Porosity : establishing the relationship between drying parameters and dried food quality /: establishing the relationship between drying parameters and dried food quality. ([2016]) Authors: Joardder, Mohammad U.H; Karim, Azharul; Kumar, Chandan; Brown, Richard J Record Type: Book Extent: 1 online resource (xiv, 69 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Spray drying encapsulation of bioactive materials. (2021) Editors: Jafari, Seid Mahdi; Rashidinejad, Ali Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Spray-freeze-drying of foods and bioproducts : theory, applications, and perspectives /: theory, applications, and perspectives. (2022) Authors: Ishwarya, S. Padma, 1988- Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗