New Ingredients in Food Processing Biochemistry and agriculture
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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| Main Authors: | , |
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| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
1999
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| Series: | Woodhead publishing in food science and technology
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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New ingredients in food processing Biochemistry and agriculture