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Health-Promoting Food Ingredients during Processing - Food Biotechnology and Engineering
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Health-Promoting Food Ingredients during Processing - Food Biotechnology and Engineering
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.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 21 de junio de 2026 |
| ISBN13 | 9781032365398 |
| Editores | Taylor & Francis Ltd |
| Páginas | 464 |
| Dimensiones | 150 × 220 × 10 mm · 910 g |
| Editor | Berrios, Jose J. |
| Editor | Davila-Ortiz, Gloria |
| Editor | Gutierrez Lopez, Gustavo F. |
| Editor | Mora-Escobedo, Rosalva |
