LIBROS DEL AUTOR: padiyaman

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  • Extraction, Encapsulation and Utilisation of Bio-Food Colours
    G. Hemalatha / GHemalatha / P. Adiyaman / PAdiyaman / S. Kanchana / SKanchana
    Colour is one of the first characteristics perceived by the sense and is indispensable for rapid identification and ultimate acceptance of any food products. In many food systems, colour acts as an indicator of quality, particularly in terms of microbial safety. Commonly in food industries, colours are used to enhance (or) restore the original appearance of food products. Serio...
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    97,39 €