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Food science research and technology için kapak resmi
Başlık:
Food science research and technology
Yazar:
Haghi, A. K.
ISBN:
9781466560048
Yayın Bilgileri:
Oakville, Ont. : Apple Academic Press, 2012.
Fiziksel Tanımlama:
x, 131 p. : ill.
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 Ardv̌ol -- 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 / Agustn̕ Rascn̤-Chu ... [et al.].
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