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Deepak Kumar Verma, PhD, is an agricultural science professional with specialization in food processing engineering Dr. Verma assigned for research on “Aroma Volatile and Flavoring Compounds from Indian Rice Cultivars,? whereas during master’s degree, his research focused on “Physico-Chemical and Cooking Characteristics of Basmati Rice.? Dr. Verma has edited over a dozen books on topics pertaining to plant biochemistry, plant physiology, microbiology, plant pathology, genetics and plant
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Téléchargez le livre : Enzymatic Processes for Food Valorization
Enzymatic Processes for Food Valorization

Cristobal Noe Aguilar , Deepak K. Verma , Jose Juan Buenrostro Figueroa , Monica L. Chavez Gonzalez

Academic Press

2024-06-23

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Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production...

211,75 €

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