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...
Spremljeno u:
| Glavni autor: | Siddiq, Muhammad |
|---|---|
| Daljnji autori: | Uebersax, Mark A. |
| Format: | Knjiga |
| Jezik: | Vietnamese |
| Izdano: |
Hoboken
Wiley
2022
|
| Izdanje: | 2nd ed |
| Teme: | |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Nam Cần Thơ |
|---|
Similar Items
-
STUDY ON PRODUCTION OF SPRAY-DRIED PANDAN POWDER AT LABORATORY SCALE
od: Huỳnh, Thị Thu Nhiễu, i dr.
Izdano: (2024) -
MICROENCAPSULATION OF LACTOBACILLUS FERMENTUM 39-183 BY SPRAY DRYING IN THE PRESENCE OF PREBIOTICS
od: Nguyễn, Thị Mỹ Lệ, i dr.
Izdano: (2024) -
Beans :
od: Yerkes, Leslie
Izdano: (2003) -
OPTIMIZATION OF COOKING AND DRYING CONDITIONS FOR PEANUT OIL EXTRACTION BY HIGH TEMPERATURE SCREW PRESSING AT LABORATORY SCALE
od: Nguyễn, Hữu Quyền, i dr.
Izdano: (2024) -
Studying the influence of pulse-on time and the pulse-off time on productivity and surface roughness for the heat treatment of SKD11 steel using pulse shaping with graphite electrodes
od: Trương, Chí Công, i dr.
Izdano: (2024)