Rosalva Mora-Escobedo – författare
Visar alla böcker från författaren Rosalva Mora-Escobedo. Handla med fri frakt och snabb leverans.
5 produkter
Health-Promoting Food Ingredients during Processing
Av Rosalva Mora-Escobedo, Gloria Dávila-Ortiz m. fl.
Inbunden, 2024
3175 kr
Lägg i varukorg
Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the …
Health-Promoting Food Ingredients during Processing
Av Rosalva Mora-Escobedo, Gloria Dávila-Ortiz m. fl.
Häftad, 2026
1108 kr
Lägg i varukorg
Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the …
Health-Promoting Food Ingredients during Processing
Av Jose J. Berrios, Gustavo F. Gutierrez Lopez m. fl.
E-bok, 2024
3531 kr
Lägg i varukorg
Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the …
Health-Promoting Food Ingredients during Processing
Av Jose J. Berrios, Gustavo F. Gutierrez Lopez m. fl.
E-bok, 2024
3428 kr
Lägg i varukorg
Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the …
Germination: Types, Process and Effects
E-bok, 2019
3748 kr
Lägg i varukorg
Germination: Types, Process and Effects is a book that brings together the contribution of new and relevant information from many experts in the fields of food and biological sciences, nutrition, and food engineering, to provide the reader with the latest information of fundamental and applied …
