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  • Jorge Welti-Chanes; Sergio O. Serna-Saldívar; Osvaldo Campanella; Viridiana Tejada-Ortigoza
    978-3-030-38654-2
    2020
    Edition 1
    • Provides comprehensive coverage of fibers used in foods from their basic chemical structure to their impact on the digestive process
    • Focuses on both traditional and new fiber rich sources including the technological and engineering processes used to obtain and incorporate fibers into foods
    • Studies fiber processing from including the chemical, physical and enzymatic processes of fiber extraction and modification

    €180

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