Ebook Textbook of food science and technology: Part 2 - Vijaya Khader
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Continued part 1, part 2 of ebook "Textbook of food science and technology" provides readers with contents including: animal food products and processing techniques; baking process and products; baking, ingredients, leavening agents and ovens; microwave cooking; novel food production and processing; leaf protein concentrates (LPC); fermented soya products; food packaging;...
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Ebook Textbook of food science and technology: Part 2 - Vijaya Khader
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Ebook Textbook of food science and technology: Part 2 - Vijaya Khader
Tìm kiếm tài liệu theo từ khóa liên quan:
Textbook of food science and technology Food science technology Animal food products Microwave cooking Novel food production Leaf protein concentrates Food packagingTài liệu liên quan:
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Determination of phthalate in PVC food wrap by gas chromatography mass spectrometry
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Synthesis, characterization, and antimicrobial evaluation of polyvinylalcohol-osthol composite films
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Ebook Textbook of food science and technology: Part 1 - Vijaya Khader
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Effect of microwave and pressure cooking on stability of vitamin C in some selected vegetables
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