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Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition Amos Nussinovitch
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition Amos Nussinovitch
The Anthropocene Cookbook The Anthropocene Cookbook Zane Cerpina
Dinner on Mars Dinner on Mars Lenore Newman
Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain Jeanne-Marie Membre
Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain Jeanne-Marie Membre
Ingredients of Change Ingredients of Change Mary C. Neuburger
Thermal Food Engineering Operations Thermal Food Engineering Operations Nitin Kumar
3D Printing of Foods 3D Printing of Foods C. Anandharamakrishnan
3D Printing of Foods 3D Printing of Foods C. Anandharamakrishnan
Thermal Food Engineering Operations Thermal Food Engineering Operations Nitin Kumar
Probiotics, Prebiotics and Synbiotics Probiotics, Prebiotics and Synbiotics Parmjit Singh Panesar
Probiotics, Prebiotics and Synbiotics Probiotics, Prebiotics and Synbiotics Parmjit Singh Panesar
Food Chemistry Food Chemistry Mousumi Sen
Dry Beans and Pulses Dry Beans and Pulses Muhammad Siddiq
Dry Beans and Pulses Dry Beans and Pulses Muhammad Siddiq
Food Chemistry Food Chemistry Mousumi Sen
Electromagnetic Technologies in Food Science Electromagnetic Technologies in Food Science Vicente M. Gomez-Lopez
Electromagnetic Technologies in Food Science Electromagnetic Technologies in Food Science Vicente M. Gomez-Lopez
Evolution of Social Ties around New Food Practices Evolution of Social Ties around New Food Practices Gilles Sere de Lanauze