Fermentation: Effects on Food Properties : The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism / by Afaf Kamal-Eldin

By:

Material type: Article

ArticlePublication details: Boca Raton : Taylor & Francis, 2012Description: 18 pagesContent type:

Media type:

Carrier type:

Subject(s):

Online resources:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 000743 (Browse shelf(Opens below))	Available

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	EBCH 000740 Fermentation: Effects on Food Properties : The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods /	EBCH 000741 Fermentation: Effects on Food Properties : Effect of Fermentation Reactions on Rheological Properties of Foods /	EBCH 000742 Fermentation: Effects on Food Properties : The Role of Fermentation Reactions in Changing the Color of Foods /	EBCH 000743 Fermentation: Effects on Food Properties : The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism /	EBCH 000744 Fermentation: Effects on Food Properties : The Role of Fermentation in the Elimination of Harmful Components Present in Food Raw Materials /	EBCH 000745 Fermentation: Effects on Food Properties : Fortification Involving Products Derived from Fermentation Processes /	EBCH 000746 Fermentation: Effects on Food Properties : Fermented Cereal and Legume Products /	Next

Original from book

There are no comments on this title.

to post a comment.