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	1.	Fundamentals of food process engineering / Romeo T. Toledo. by Toledo, Romeo T Series: A Chapman & Hall food science book Edition: 2nd ed. Material type: Text; Format: print Publication details: Gaithersburg, Md. : Aspen Publishers, 1999 Availability: Items available for loan: University of Sargodha-Central Library (1)Call number: 664.02 TOF. Place hold
	2.	Functional properties of food macromolecules. by Hill, S. E. (Sandra E.) Ledward, D. A Mitchell, J. R., Ph. D Series: A Chapman & Hall food science book Edition: 2nd ed. / edited by S.E. Hill, D.A. Ledward, and J.R. Mitchell. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Gaithersburg, Md. : Aspen, 1998 Online resources: Publisher description Table of contents only Availability: Items available for loan: University of Sargodha-Central Library (1)Call number: 664/.07 HIF. Place hold
	3.	Food texture : measurement and perception / Andrew J. Rosenthal. by Rosenthal, Andrew J Series: A Chapman & Hall food science book Material type: Text; Format: print ; Literary form: Not fiction Publication details: Gaithersburg, Md. : Aspen Publishers, 1999 Online resources: Publisher description Table of contents only Availability: Items available for loan: University of Sargodha-Central Library (1)Call number: 664.07 ROF. Place hold

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