| title | ISBN-13 (ISBN-10) | year of publica- tion | other author(s) |
|---|---|---|---|
| Fermented Foods, Part II: Technological Interventions | 978-1-138-63784-9 (1-138-63784-X) | 2017 | Ramesh C. Ray |
| Microorganisms and Fermentation of Traditional Foods | 978-1-4822-2309-5 (1-4822-2309-0) | 2014 | " |