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This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing, i.e.The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.
Parmjit S. Panesar :- is Assistant Professor, Department of Food Engg. & Technology, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab (India).Harish Kumar :- is Assistant Professor, Department of Chemistry, Sant Longowal Institute of Engineering and Technology (SLIET), Longowal, Punjab (India).Satwinder S. Marwaha :- is the Chief Executive Officer of Punjab Biotechnology Incubator (PBTI), SAS Nagar, Mohali, Punjab (India).
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