₹3,595.50
Master the latest advancements in food processing with “New Ingredients in Food Processing: Biochemistry and Agriculture.” This vital resource delves into Intermediate Food Products (IFPs), explaining their biochemical makeup and agricultural sourcing. Learn how to leverage IFPs for increased flexibility, superior functionality, and consistent quality to meet evolving consumer needs in India’s dynamic food industry. Essential for food scientists, technologists, researchers, and professionals involved in agricultural produce and food manufacturing in India, this book empowers innovation and product development.
5 in stock
