Ramesh C. Ray

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Fermented Foods Part 1: Biochemistry and Biotechnology

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Microbial Enzyme Technology in Food Applications (Food Biology Series)

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Food Traceability and Authenticity: Analytical Techniques (Food Biology Series)

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Microorganisms and Fermentation of Traditional Foods (Food Biology Series)

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Transforming Agriculture Residues for Sustainable Development: From Waste to Wealth (Waste as a Resource)

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Advances in Lignocellulosic Biofuel Production Systems (Applied Biotechnology Reviews)

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Bioethanol Production from Food Crops: Sustainable Sources, Interventions, and Challenges

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Microbial Biotechnology In Agriculture and Aquaculture, Vol. 2(Special Indian Edition/ Reprint Year : 2020)

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