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...
में बचाया:
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | पुस्तक |
| भाषा: | Vietnamese |
| प्रकाशित: |
Hoboken
Wiley
2022
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| संस्करण: | 2nd ed |
| विषय: | |
| टैग : |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Nam Cần Thơ |
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| सारांश: | 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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| भौतिक वर्णन: | 578 p. 24 cm |