Titlebook: Reformulation as a Strategy for Developing Healthier Food Products; Challenges, Recent D Vassilios Raikos,Viren Ranawana Book 2019 Springer

只看該作者 · 發(fā)表于 2025-3-28 22:45:12

Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers,nd fractionation, aspects of the physicochemical characterization of the end products, and their applications. This is followed by a critical discussion on the future trends for the reclaim and use of novel green-label thickeners and emulsifiers from such sources and their dynamics against establish

只看該作者 · 發(fā)表于 2025-3-28 23:43:04

只看該作者 · 發(fā)表于 2025-3-29 06:16:46

只看該作者 · 發(fā)表于 2025-3-29 10:55:17

Book 2019s now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consu

只看該作者 · 發(fā)表于 2025-3-29 13:48:18

只看該作者 · 發(fā)表于 2025-3-29 17:18:03

只看該作者 · 發(fā)表于 2025-3-29 21:47:22

只看該作者 · 發(fā)表于 2025-3-30 02:45:55

只看該作者 · 發(fā)表于 2025-3-30 06:45:56

		自動(dòng)登錄	找回密碼
密碼			To register

關(guān)于派博傳思			派博傳思旗下網(wǎng)站			友情鏈接
派博傳思介紹	公司地理位置	論文服務(wù)流程	影響因子官網(wǎng)	吾愛論文網(wǎng)	大講堂	北京大學(xué)	Oxford Uni.	Harvard Uni.
發(fā)展歷史沿革	期刊點(diǎn)評(píng)	投稿經(jīng)驗(yàn)總結(jié)	SCIENCEGARD	IMPACTFACTOR	派博系數(shù)	清華大學(xué)	Yale Uni.	Stanford Uni.
\|Archiver\|手機(jī)版\|小黑屋\| 派博傳思國(guó)際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-15 12:34
Copyright © 2001-2015 派博傳思京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved