Advances in Food and Nutrition Research : functional bakery products : novel ingredients and processing technology for personalized nutrition / edited by Weibiao Zhou and Jing Gao, Volume- 99
Material type: TextSeries: Advances in Food and Nutrition Research; Vol.- 99Publication details: .- Cambridge : Academic Press , 2022Edition: 1st edDescription: x,327pISBN: 9780323855570Subject(s): Technology (Applied Sciences) | Chemical Engineering and Related Technologies | Food Technology | NutritionDDC classification: 664Item type | Current library | Call number | Status | Date due | Barcode |
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Reference Books | Dr. Rajendra Prasad Central Agricultural University Pusa, Reference | 664 Z63A (Browse shelf(Opens below)) | Available | 80488 |
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