Dry beans and pulses: Production, processsing and nutrition

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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...

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Bibliografski detalji
Glavni autor:	Siddiq, Muhammad
Daljnji autori:	Uebersax, Mark A.
Format:	Knjiga
Jezik:	Vietnamese
Izdano:	Hoboken Wiley 2022
Izdanje:	2nd ed
Teme:	Công nghệ Thực phẩm
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

Thư viện lưu trữ:	Thư viện Trường Đại học Nam Cần Thơ

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