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Food Allergies
Processing Technologies for Allergenicity Reduction
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Līdz Roua Lajnaf
Apraksts
This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cow’s milk, eggs, sesame, lupine, soy, wheat and more, as well as the importance processing these when producing hypoallergenic foods.
Food Allergies