The book entitled "Essentials of Food Technology and Nutritional Science (Volume - 2)" is edited by Dr. Poonam Sharma.
The content of the book is as follows:
- Sensory Evaluation of Food: An approach to Consumer Acceptability
- A Comprehensive Review on Guava Antioxidants
- Food Security through Small Scale Poultry Farming
- Dietary Protein Intake and Its Effects on Human Health
- Biochemical Characterization and HPLC Quantification of Dietary Flavonols in Indian Soybean (Glycine max (L.) Merrill) Cultivars
- Metabolic Consequences of Paleolithic and Vegan Diets
- Essential Oil Nano Emulsion: An Arising Manifesto for Enhancing Shelf-Life: A Review
