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226. Plant-Based Dairy Alternatives: Nutrition and Texture
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227. Role of Enzymes in Food Processing
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228. Oat (Avena Sativa)
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229. Dried Fruit Products
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230. Future Crops and Processing Technologies for Sustainability and Nutritional Security
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231. Food Waste Proteins: Extraction, Modification, and Applications
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232. Vitamin Stability in Processed Foods
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233. Food Plant Environmental Monitoring Program Manual With Swab Maps
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234. Algal Polysaccharides and Proteins for Food Applications: Specification, Cultivation and Extraction
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2026, Royal Society of Chemistry
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235. Food-Derived Bioactive Peptides: Green Preparation, Activity Mechanisms, and Health Applications
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236. Algal Polysaccharides and Proteins for Food Applications: Specification, Cultivation and Extraction
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237. Brain Foods: Nutrition to Optimize Cognitive Performance
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238. Algal Polysaccharides and Proteins for Food Applications: Specification, Cultivation and Extraction
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239. Algal Polysaccharides and Proteins for Food Applications: Specification, Cultivation and Extraction
by Shakya, Amita (Editor), and Kumar Maurya, Vaibhav (Editor), and Bashir, Khalid (Editor)
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240. Algal Polysaccharides and Proteins for Food Applications: Specification, Cultivation and Extraction
by Shakya, Amita (Editor), and Kumar Maurya, Vaibhav (Editor), and Bashir, Khalid (Editor)
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241. Algal Polysaccharides and Proteins for Food Applications
by Amita Shakya
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2026, Royal Society of Chemistry
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