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  • Vassilis Kontogiorgos
    978-3-030-53421-9
    2020
    Edition 1
    • Presents the technological and physiological properties of pectin, encompassing all of the essential information a researcher needs to fully understand their function and use in foods
    • Utilizes basic information on pectin as well as recent technological advances in order to present a comprehensive overview on this important aspect
    • Designed to be the primary resource for individuals seeking an up to date reference work covering all the necessary informational and functional aspects of pectin

    €240

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