| Description |
568 p. 23.000 x 016.000 cm. |
| Series |
Knovel, Academic, Food Science
|
| Access |
License restrictions may limit access. |
| Summary |
Annotation Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. |
| Audience |
Scholarly & Professional Woodhead Publishing Limited |
| Added Author |
Knovel, Academic, Food Science
|
| ISBN |
9781845691776 |
|
1845691776 (Trade Cloth) USD 270.00 Retail Price (Publisher) Active Record |
| OCLC # |
sseb_ssj0000256578 |
|
