Food science : research and technology
tarafından
 
Haghi, A. K.

Başlık
Food science : research and technology

Yazar
Haghi, A. K.

ISBN
9780429165412

Fiziksel Tanımlama
1 online resource (x, 131 pages)

İçerik
1. Microbial enzymes for flavor, dairy, and baking industries / Adriane B.P. Medeiros. [et al.] -- 2. Efficient extraction and utilization of Litchi (Litchi sinensis Sonn.) fruit / K. Nagendra Prasad. [et al.] -- 3. Extraction, composition, and functional properties of pectin from chickpea husk / Vania Urias-Orona. [et al.] -- 4. Total phenolic, flavonoids, tannin content and antioxidant activity of dried plants Garcinia mangostana Linn. and Garcinia atroviridis Griff. ex T. Anders / Hasnah, O. [et al.] -- 5. Procyanidins improve some disrupted glucose homoeostatic situations : an analysis of doses and treatments according to different animal models / Montserrat Pinent, Mayte Blay, and Anna Ardevol -- 6. Advances and applications of galactosidases in food industry / Carlos Ricardo Soccol. [et al.] -- 7. Medicinal properties of edible mushrooms / Carlos Ricardo Soccol, Leifa Fan, and Sascha Habu -- 8. Ferulic acid content and antioxidant capacity in pinto bean (Phaseolus vulgaris L.) varieties / Agustin Rascon-Chu. [et al.].

Konu Terimleri
Food -- Analysis.
 
Food industry and trade.

Yazar Ek Girişi
Haghi, A. K.

Elektronik Erişim
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KütüphaneMateryal TürüDemirbaş NumarasıYer Numarası[[missing key: search.ChildField.HOLDING]]Durumu/İade Tarihi
Çevrimiçi KütüphaneE-Kitap547743-1001TX541 .F66 2012CRC E-Books