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Encapsulation Technologies for Active Food Ingredients and Food Processing

Zuidam, Nocolass J,

Encapsulation Technologies for Active Food Ingredients and Food Processing Textual Documents Nocolass J. Zuidam - New York Springer Science 2010 - 400.

ISBN: 9781441910080

Subjects--Index Terms: Food Ingredients Food technology

Dewey Class. No.: 664

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Navsari Agricultural University Library

Encapsulation Technologies for Active Food Ingredients and Food Processing