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Dairy Processing: Advanced Research to Applications

Overview of attention for book
Dairy Processing: Advanced Research to Applications
Springer Singapore

Table of Contents

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    Book Overview
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    Chapter 1 Basic Facts About Dairy Processing and Technologies
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    Chapter 2 Non-thermal Processing of Dairy Foods
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    Chapter 3 Dairy Engineering: A Keystone to the Dairy Industry
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    Chapter 4 Advances in Dairy Engineering Research Across the Globe
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    Chapter 5 Significance of Fortification of Beneficial Natural Ingredients in Milk and Milk Products
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    Chapter 6 Multifunctional Aspects of Probiotics and Prebiotics in Health Management: An Overview
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    Chapter 7 Research-Based Biofunctional Aspects of Milk Protein-Derived Bioactive Peptides
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    Chapter 8 Whey: Importance and Techno-functional Applications
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    Chapter 9 Overcoming the Quality Challenges Across the Supply Chain
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    Chapter 10 Application of Research Methodologies in Dairy Chemistry
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    Chapter 11 Approaches for Detection of Dairy Microorganisms: An Update
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    Chapter 12 The Role of Yeast and Molds in Dairy Industry: An Update
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    Chapter 13 Dairy Industry: Hurdles Ahead in an Economic Perspective
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    Chapter 14 Novel Milk and Milk Products: Consumer Perceptions
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    Chapter 15 Novel Dairy-Based Drinks: Changing Scenario
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    Chapter 16 Extending the Horizons of Dairying to the Common Man: An Indian Perspective
Attention for Chapter 12: The Role of Yeast and Molds in Dairy Industry: An Update
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