Emerging Challenges in Agriculture and Food Science Vol. 4

This book covers key areas of Agriculture and Food Science. The contributions by the authors include Donkey milk  cheese, Mares Milk Cheese, camel milk  cheese,  Textural characteristics, bread, cassava inclusion, piercing, tearing, Nanotechnology, smart agriculture, biostimulant, food security, postharvest quality, biofortification, Canthaxanthin, hen egg yolk, solid-phase extraction mini-cartridge, High-performance liquid chromatography, Cocoa, vinegar, fermentation methods, pulp liquids, Lycopene, White bean, rheological properties,  nutrition values, minerals,  Antioxidant enzymes, salinity, salt stress, spinach, leaves extracts,  Ferric Reducing Antioxidant Power Assay, phytochemical analysis, Fresh double cream cheese, clove essential oil, antimicrobial activity, antioxidant stability, Chicken nuggets, chicken wings, shellfish, Milk fat, phospholipids, cholesterol, Cereal grains, prebiotics, beverages,  probiotic yoghurts, nutritional value, and  sensory properties. This book contains various materials suitable for students, researchers and academicians in the field of Agriculture and Food Science.