Ranjna Sirohi; Amit Kumar Rai; Luciana Porto de Souza Vandenberghe; Binod Parameswaran Taylor & Francis Ltd (2023) Saatavuus: Tilaustuote Kovakantinen kirja
Amit Kumar Rai; Ranjna Sirohi; Luciana Porto de Souza Vandenberghe; Parameswaran Binod Taylor & Francis Ltd (2023) Saatavuus: Tilaustuote Kovakantinen kirja
Springer Sivumäärä: 446 sivua Asu: Kovakantinen kirja Julkaisuvuosi: 2018, 15.11.2018 (lisätietoa) Kieli: Englanti
This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.