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Promotes the use of iron-containing nanoadditive in bakery and
confectionary Explains the use of food additives for enrichment of
butter mixtures Covers the use of artichoke powder and buckwheat
bran in diabetic bakery products Describes the use of milk proteins
in the technology of bakery products Proposes the use of spice
compositions for sour milk products
• Explains the use of organic wastes as a source of components to
increase nutritional and functional properties of traditional food
products • Presents new technologies for utilization of wastes
from the meat, dairy, and wine industry among others • Covers the
development and application of a number of electrochemical mono-
and multi-biosensors based on different enzymes
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Higher
Michael Buble
CD
(1)
R487
Discovery Miles 4 870
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