Bioenhancement and Fortification of Foods for a Healthy Diet
Paredes-López, Octavio / Shevchenko, Oleksandr / Stabnikov, Viktor / Ivanov, Volodymyr
Organized in five parts, this book addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products.