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Description

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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Product Details

  • Mar 31, 2021 Pub Date:
  • 9781774632321 ISBN-13:
  • 1774632322 ISBN-10:
  • 131.0 pages Paperback
  • English Language