Food Science: Research and Technology presents a broad selection of
new research in food science and reflects the diversity of recent
advances in the field. Chapters include a study on the use of
microbial enzymes for flavor and production in food production;
studies of various natural foods, including litchi (lychee), pinto
beans, and chickpeas; the content and antioxidant activity of dried
plants; new applications of galactosidases in food products; a
study of the medicinal properties of edible mushrooms; and more.
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