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Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

Jianhua Xie et al. (editors)

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Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

Jianhua Xie et al. (editors)

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Functionality and Food Applications of Plant Proteins

Yonghui Li (editor)

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Functionality and Food Applications of Plant Proteins

Yonghui Li (editor)

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The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

Michela Verni and Federico Casanova, editors

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The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization

Michela Verni and Federico Casanova, editors

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Legumes as Food Ingredient

Alfonso Clemente and Jose C. Jimenez-Lopez, editors

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Legumes as Food Ingredient

Alfonso Clemente and Jose C. Jimenez-Lopez, editors

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