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1.
Some New Aspects of Colloidal Systems in Foods
Some New Aspects of Colloidal Systems in Foods
by
Jafar M. Milani
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2.
Frontiers and New Trends in the Science of Fermented Food and Beverages
Frontiers and New Trends in the Science of Fermented Food and Beverages
by
Rosa Lidia Solís-Oviedo
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3.
Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine
Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine
by
Naofumi Shiomi
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4.
Flavonoids - From Biosynthesis to Human Health
Flavonoids - From Biosynthesis to Human Health
by
Goncalo C. Justino
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5.
Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis
Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis
by
Mark T. Stauffer
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6.
Biological Activities and Application of Marine Polysaccharides
Biological Activities and Application of Marine Polysaccharides
by
Emad A. Shalaby
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7.
Unit Operations of Particulate Solids : Theory and Practice
Unit Operations of Particulate Solids : Theory and Practice
by
Ortega-Rivas, Enrique
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8.
Phytochemicals - A Global Perspective of Their Role in Nutrition and Health
Phytochemicals - A Global Perspective of Their Role in Nutrition and Health
by
Venketeshwer Rao
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9.
Food Industrial Processes - Methods and Equipment
Food Industrial Processes - Methods and Equipment
by
Benjamin Valdez
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10.
Soybean - Biochemistry, Chemistry and Physiology
Soybean - Biochemistry, Chemistry and Physiology
by
Tzi-Bun Ng
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