Dry food
1Dry Beans and Pulses. Production, Processing and Nutrition , Muhammad Siddiq
The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global… 16987.64 руб электронная книга2Spray Drying Techniques for Food Ingredient Encapsulation , C. Anandharamakrishnan
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders… 15057.96 руб электронная книга3Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods , Richard Podolak
The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of… 15440.38 руб электронная книга4Pseudocereals. Chemistry and Technology , Regine Schoenlechner
The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology… 13714.37 руб электронная книга5Handbook of Fermented Meat and Poultry , Fidel Toldra
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture… 19918.06 руб электронная книга
