Emerging Techniques in Food Processing

The book in question encompasses a variety of topics related to food processing technology. It consists of twenty-eight chapters, which focus on emerging technologies for the development of value-added food products. These products were characterized by different researchers, and the sensory evaluation and storage stability of various food products were investigated. The book also includes research on the nutritional value and medicinal properties of plants such as FicusCarica, Quinoa, and Millet

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