How Food Is Made
Harriet Brundle
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Tim (Author or co-author of more than 550 scientific publicati Noakes
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Mohammed Kuddus
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Mohammed Kuddus
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Sarita Srivastava
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Shashi Kant (Konkuk University, South Korea) Bhatia
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Stuart W. Bunting
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Mohammed Kuddus
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Krishnendu Acharya
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Adenike Temidayo Oladiji
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Jing Wu
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Sesan Abiodun (National Biotechnology Development Agency, N Aransiola
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Ricardo Bonacho
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Umezuruike Linus Opara
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Felipe (Federal Institute of Parana) Richter Reis
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A. K. M. Humayun (Chittagong Veterinary and Animal Sc. Universi Kober
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Gowhar Rashid
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Nesimi Ertugrul
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Add to BasketThe Art and Science of Dome-Shaped Wood-Fired Ovens : Theory, Building Techniques, Thermal Profiling
Nesimi Ertugrul
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Add to BasketBiologically Active Substances Usable in Food, Pharmaceutical and Agrobiological Fields
Zeno (RATB, Romania) Garban
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Adalberto (University of Sao Paulo, Brazil) Pessoa Jr
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Mejdi (Associate Professor, University of Alsace, France) Jeguirim
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Add to BasketEnzymatic Processes for Food Valorization
Monica L. Chavez (Full Professor School of Chemistry, Univer Gonzalez
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Marta (Senior Research Associate, Euro-Mediterranean Centre Antonelli
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