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Health-Promoting Food Ingredients during Processing

Health-Promoting Food Ingredients during Processing

Inhalt

Health-Promoting Food Ingredients in Food Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria.

Bibliografische Angaben

Oktober 2024, 464 Seiten, Food Biotechnology and Engineering, Englisch
Taylor and Francis
978-1-03-236536-7

Inhaltsverzeichnis

Schlagworte

Weitere Titel der Reihe: Food Biotechnology and Engineering

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