Handbook of Cereals, Pulses, Roots, and Tubers (ePub)
Functionality, Health Benefits, and Applications
(Sprache: Englisch)
This book provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four major subsections, it covers all the recent research about related crops and...
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Produktdetails
Produktinformationen zu „Handbook of Cereals, Pulses, Roots, and Tubers (ePub)“
This book provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four major subsections, it covers all the recent research about related crops and outlines matters needing further research in the field of agriculture sciences.
Autoren-Porträt
Sneh Punia, Ph.D. is presently working as Assistant Professor in department of Food Science and Technology, CDLU, Sirsa. Her area of interests includes antioxidant, starch, and development of new products. She has published more than 10 research papers in national and international journals. She presented more than 10 research paper in various national and international conferences. She also serves as the reviewer for various international journals. Anil Kumar Siroha, Ph.D. is presently working as Assistant Professor in department of Department of Food Science and Technology, CDLU, Sirsa. His area of interests includes starch, starch modification and development of new products. He has published more than 10 research papers in national and international journals. He is active member of Association of Food Scientists and Technologists (AFSTI), Mysore, India.
Bibliographische Angaben
- 2021, 1. Auflage, 652 Seiten, Englisch
- Herausgegeben: Sneh Punia Bangar, Anil Siroha, Manoj Kumar
- Verlag: Taylor & Francis
- ISBN-10: 1000429806
- ISBN-13: 9781000429800
- Erscheinungsdatum: 10.10.2021
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eBook Informationen
- Dateiformat: ePub
- Grösse: 4.95 MB
- Ohne Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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