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Advances in Food and Nutrition Research : functional bakery products : novel ingredients and processing technology for personalized nutrition /

Advances in Food and Nutrition Research : functional bakery products : novel ingredients and processing technology for personalized nutrition / edited by Weibiao Zhou and Jing Gao, Volume- 99 - 1st ed. - Cambridge : Academic Press , 2022 - x,327p. - Advances in Food and Nutrition Research; Vol.- 99 .

ISBN: 9780323855570

Subjects--Topical Terms:
Technology (Applied Sciences)
Chemical Engineering and Related Technologies
Food Technology
Nutrition

Dewey Class. No.: 664 / Z63A

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