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Value-Addition in Food Products and Processing Through Enzyme Technology

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Value-Addition in Food Products and Processing Through Enzyme Technology - Kuddus, Mohammed (Editor), and Aguilar, Cristobal Noe, PhD (Editor)
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Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ...

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Value-Addition in Food Products and Processing Through Enzyme Technology 2021, Academic Press

ISBN-13: 9780323899291

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