Nanotechnology in Functional Foods
by Tanima Bhattacharya, Shakeel Ahmed
A comprehensive overview of nanotechnology applications in functional foods, focusing on nutrition enhancement and industry advancements.
About This Book
This book examines the application of nanotechnology within the food industry.
It discusses how nanoscale materials can improve the nutritional profile and functionality of foods.
Readers will find information on current research and potential future developments in this field.
The text is intended for professionals and researchers interested in food science and technology.
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