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Newman, Rosemary K.

Barley for Food and Health: Science, Technology, and Products

Newman, Rosemary K. - Barley for Food and Health: Science, Technology, and Products, e-bok

83,55€

E-bok, PDF, Adobe DRM-skydd
ISBN: 9780470371220
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With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.

Nyckelord: Rosemary Newman, Walter Newman, barley, chemistry of barley, genetics of barley, barley types, barley composition, barley processing techniques, barley products, health benefits of barley

Författare
 
Utgivare
John Wiley and Sons, Inc.
Utgivningsår
2008
Språk
en
Utgåva
1
Sidantal
272 sidor
Kategori
Trädgård, Jordbruk, Gårdsbruk
Format
E-bok
eISBN (PDF)
9780470371220
Tryckt ISBN
9780470102497

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