| 000 | 00808nam a22002297a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 008 | 240117b |||||||| |||| 00| 0 eng d | ||
| 020 | _a9780323855570 | ||
| 082 |
_a664 _bZ63A |
||
| 245 |
_aAdvances in Food and Nutrition Research : functional bakery products : novel ingredients and processing technology for personalized nutrition / _cedited by Weibiao Zhou and Jing Gao, Volume- 99 |
||
| 250 | _a1st ed. | ||
| 260 |
_a.- Cambridge _b: Academic Press _c, 2022 |
||
| 300 | _ax,327p. | ||
| 440 | _aAdvances in Food and Nutrition Research; Vol.- 99 | ||
| 650 | _aTechnology (Applied Sciences) | ||
| 650 | _aChemical Engineering and Related Technologies | ||
| 650 | _aFood Technology | ||
| 650 | _aNutrition | ||
| 700 | _aZhou, Weibiao. | ||
| 700 | _aGao, Jing. | ||
| 942 |
_2ddc _cRFB |
||
| 999 |
_c36186 _d36186 |
||