Explore the intricate world of food crops with ‘Physico-Chemical Constituents & Engineering-Properties of Food Crops.’ This essential guide, published by Scientific Publishers, delves deep into the fundamental properties that define our food sources. Understanding these constituents and their engineering characteristics is crucial for advancements in food processing, storage, and agricultural technology. Perfect for researchers, students, and professionals in food science and agricultural engineering, this book provides comprehensive insights into optimizing crop utilization and developing innovative solutions. Enhance your knowledge with this foundational text for the food industry.