Physicochemical and Sensory Evaluation of Grain-Based Food
Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the susta...
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| HerausgeberIn: | |
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| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (192 p.) |
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