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...
Salvato in:
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Libro |
| Lingua: | Vietnamese |
| Pubblicazione: |
Hoboken
Wiley
2022
|
| Edizione: | 2nd ed |
| Soggetti: | |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Nam Cần Thơ |
|---|
| LEADER | 01122nam a22002177a 4500 | ||
|---|---|---|---|
| 001 | NCT_147552 | ||
| 008 | 230405b xxu||||| |||| 00| 0 vie d | ||
| 999 | |c 7602 |d 7602 | ||
| 020 | |c 4985000 | ||
| 082 | 0 | 4 | |2 23rd ed. |a 664.0284 |b S18 |
| 100 | 1 | |a Siddiq, Muhammad | |
| 245 | 1 | 0 | |a Dry beans and pulses: |b Production, processsing and nutrition |c Muhammad Siddiq, Mark A. Uebersax |
| 250 | |a 2nd ed | ||
| 260 | |a Hoboken |b Wiley |c 2022 | ||
| 300 | |a 578 p. |c 24 cm | ||
| 520 | 3 | |a 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 | |
| 653 | |a Công nghệ Thực phẩm | ||
| 700 | 1 | |a Uebersax, Mark A. | |
| 942 | |2 ddc |c BK | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 664_028400000000000_S18 |7 0 |9 27332 |a 000001 |b 000001 |d 2023-04-05 |o 664.0284 S18 |p MD.21132 |r 2023-04-05 |v 999999.99 |w 2023-04-05 |y BK | ||
| 980 | |a Thư viện Trường Đại học Nam Cần Thơ | ||