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FOOD SCIENCE IBD

APPLE ACADEMIC PRESS
03 / 2021
9781774632321
Inglés

Sinopsis

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.