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Functional foods: biochemical & processing aspects
by Mazza, G., Shi, John, Le Maguer, Marc
0
Type: Book
Chemistry and physics of baking. Materials, processes, and products. Proceedings of an international symposium: International symposium on chemistry and physics …
by Royal Society of Chemistry, Food Chemistry Group, Blanshard, J. M. V., Frazier, P. J., Galliard, T., Nottingham. University of Nottingham., School of agriculture
fromRoyal Society of Chemistry. Special Publication
0
Type: Book