[PDF.65ee] Technology of Functional Cereal Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Technology of Functional Cereal Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.tn24] Technology of Functional Cereal Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #19522880 in Books |  2007-11-22 | Original language:English | PDF # 1 |  9.25 x6.25 x1.25l,2.13 | File type: PDF | 568 pages

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||About the Author|Dr Bruce R. Hamaker is Director of the renowned Whistler Center for Carbohydrate Research at Purdue University, USA, where he is also Professor and leads the cereals laboratory. His work encompasses carbohydrates and health, starch and ce

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.

The first part of the book discusses the health effects of cereals, with ch...

You can specify the type of files you want, for your gadget.Technology of Functional Cereal Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)   |  From Woodhead Publishing. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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