{"product_id":"a-haghi-k-food-science-9781926895017","title":"Food Science","description":"Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.","brand":"Apple Academic Press","offers":[{"title":"Default Title","offer_id":53712686252374,"sku":null,"price":0.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0925\/5829\/5382\/files\/product_image_9781926895017_1.jpg?v=1778873992","url":"https:\/\/www.momoxbooks.com\/products\/a-haghi-k-food-science-9781926895017","provider":"momoxbooks","version":"1.0","type":"link"}