Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
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Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
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2021, Apple Academic Press
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1774632322
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9781774632321
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Apple Academic Press
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2021
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English
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1774632322
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9781774632321
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131
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2021
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2021, Apple Academic Press
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1774632322
ISBN-13:
9781774632321
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131
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2011, Apple Academic Press Inc.
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1926895010
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2011
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1926895010
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1926895010
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1926895010
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2011
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1926895010
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2021,
Apple Academic Press
ISBN-13: 9781774632321
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Apple Academic Press Inc., Oakville
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