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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Dades bibliogràfiques
Autor principal:	Siddiq, Muhammad
Altres autors:	Uebersax, Mark A.
Format:	Llibre
Idioma:	Vietnamese
Publicat:	Hoboken Wiley 2022
Edició:	2nd ed
Matèries:	Công nghệ Thực phẩm
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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

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