Dry beans and pulses: Production, processsing and nutrition
New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile...
Đã lưu trong:
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| 格式: | 图书 |
| 语言: | Vietnamese |
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Hoboken
Wiley
2022
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| 版: | 2nd ed |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Nam Cần Thơ |
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| 总结: | New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils |
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| 实物描述: | 578 p. 24 cm |