Designing healthier foods: Reducing the content or digestibility of key nutrients
Henriette Monteiro Cordeiro de Azeredo, Renata Valeriano Tonon, David Julian McClements
Topics & Concepts
NutrientSugarFood scienceDigestion (alchemy)BusinessBiotechnologyBiologyChemistryChromatographyEcologyConsumer Attitudes and Food LabelingBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical Methods