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

Contributor(s): Zhou, Weibiao | Gao, JingMaterial type: TextTextSeries: Advances in Food and Nutrition Research; Vol.- 99Publication details: .- Cambridge : Academic Press , 2022Edition: 1st edDescription: x,327pISBN: 9780323855570Subject(s): Technology (Applied Sciences) | Chemical Engineering and Related Technologies | Food Technology | NutritionDDC classification: 664
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Reference Books Reference Books Dr. Rajendra Prasad Central Agricultural University Pusa,

 

Reference 		664 Z63A (Browse shelf(Opens below)) Not for loan 80488

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