Technologies For Value Addition In Food Products And Processes

Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fraction

• | Author: Taylor & Francis Group, Sankar Chandra Deka
• | Publisher: Apple Academic Press
• | Publication Date: Dec 13, 2021
• | Number of Pages: 386 pages
• | Language: English
• | Binding: Paperback
• | ISBN-10: 1774634740
• | ISBN-13: 9781774634745