New Ingredients in Food Processing Biochemistry and agriculture

New Ingredients in Food Processing Biochemistry and agriculture

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This authoritative text provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture and applications. The first part of the book looks at the development of IFPs, common functional properties and methods of extraction a...

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Bibliographic Details
Main Authors: Linden, Guy (Author), Lorient, Denis (Author)
Other Authors: Rosengarten, Maggie (translate language), Lewis, M.J (Editor)
Format: Book
Language:English
Published: Boca Raton, FL CRC Press 1999
Series:Woodhead publishing in food science and technology
Subjects:
Food industry and trade
Online Access:Click Here to View Status and Holdings.
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