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Food processing technologies: Impact on product attributes
Amit K. Jaiswal
School of Food Science and Environmental Health
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Food Science
Food Processing Technology
100%
Nutritive Value
33%
Bioactive Compound
33%
Nutritional Aspect
33%
Raw Food
33%
Shelf Life
33%
Quality Attribute
33%
Perishable
33%
Peroxidase
33%