Cereal Grains: Processing Methods for Preserving Nutritional Value
(Bog, Hardback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781032639147
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Beskrivelse
The majority of population relies on cereal grains to fulfill its dietary requirements. This book provides information about the processing mediated (soaking/germination, roasting, fermentation, steam cooking, microwave cooking and milling) changes in nutritional profile of cereals and presents techniques to minimize the nutrients loss.
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| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 29-08-2025 |
| Første udgivelsesår | 2025 |
| Illustrationer | 51 Tables, black and white; 71 Line drawings, black and white; 23 Halftones, black and white; 94 Illustrations, black and white |
| Fagredaktør | Sukhvinder (Chandigarh University) Singh Purewal |
| Originalsprog | United Kingdom |
| Sideantal | 442 |
| Indbinding | Hardback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 442 pages, 51 Tables, black and white; 71 Line drawings, black and white; 23 Halftones, black and wh |
| Mål | 254 x 178 |
| ISBN-13 / EAN-13 | 9781032639147 |