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Advances in Cereal & Pseudocereal Researches for Functional Foods
Naofumi Morita (Ed.)
€ 165.84
€ 112.96
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Description for Advances in Cereal & Pseudocereal Researches for Functional Foods
Hardcover. Editor(s): Morita, Naofumi; Van Hung, Pham; Maeda, Tomoko. Num Pages: 125 pages, illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 160 x 236 x 16. Weight in Grams: 410.
Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the western part of Asia. The food products of these cereals and pseudo-cereals have been mostly produced from white flours, which are milled from whole grains using the conventional milling method. Although the texture and sensory qualities of the products made from the white flours have been improved, the nutritive values of these products have become lower because most of the nutritional compounds such as dietary fibre, resistant starch, vitamins, minerals and microconstituents in the bran and germ ... Read more
Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the western part of Asia. The food products of these cereals and pseudo-cereals have been mostly produced from white flours, which are milled from whole grains using the conventional milling method. Although the texture and sensory qualities of the products made from the white flours have been improved, the nutritive values of these products have become lower because most of the nutritional compounds such as dietary fibre, resistant starch, vitamins, minerals and microconstituents in the bran and germ ... Read more
Product Details
Format
Hardback
Publication date
2013
Publisher
Nova Science Publishers Inc United States
Number of pages
125
Condition
New
Number of Pages
125
Place of Publication
New York, United States
ISBN
9781626183476
SKU
V9781626183476
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-1
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