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Functional bakery products novel ingredients and processing technology for personalized nutrition /
| Cote: | Libro Electrónico |
|---|---|
| Autres auteurs: | , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Cambridge, MA :
Academic Press,
2022.
|
| Collection: | Advances in food and nutrition research ;
v. 99. |
| Sujets: | |
| Accès en ligne: | Texto completo |