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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Detaylı Bibliyografya
Yazar:	Siddiq, Muhammad
Diğer Yazarlar:	Uebersax, Mark A.
Materyal Türü:	Kitap
Dil:	Vietnamese
Baskı/Yayın Bilgisi:	Hoboken Wiley 2022
Edisyon:	2nd ed
Konular:	Công nghệ Thực phẩm
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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

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