Name: Flour: Production, Varieties and Nutrition (Food Science and Technologynut) (en Inglés)
Price: 223260.00 CLP
Availability: InStock
Author: Mar A Dolores P Rez
ISBN: 9781536137613

portada Flour: Production, Varieties and Nutrition (Food Science and Technologynut) (en Inglés)

Formato

Libro Físico

Editorial

Nova Science Publishers Inc

Autor

Mar A Dolores P Rez

Año

2018

Idioma

Inglés

N° páginas

346

Encuadernación

Tapa Dura

ISBN13

9781536137613

Flour: Production, Varieties and Nutrition (Food Science and Technologynut) (en Inglés)

Mar A Dolores P Rez (Autor) · Nova Science Publishers Inc · Tapa Dura

Libro Físico

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Origen: Reino Unido (Costos de importación incluídos en el precio)

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Reseña del libro "Flour: Production, Varieties and Nutrition (Food Science and Technologynut) (en Inglés)"

Flour: Production, Varieties and Nutrition has been divided into fifteen chapters. The prestigious authors of this volume discuss traditional and alternative flours for different application fields, covering a broad range of gluten and novel gluten-free flours. The fifteen chapters include discussions on a wide range of topics such as gluten-containing flours versus alternative gluten-free flours; burdock (Arctium lappa, L) root flour production: technological, nutritional, and functional characterizations; the nutritional and functional properties of wheat; in vitro starch digestibility of snack bars formulated with green banana (Musa acuminata x balbisiana ABB cv. Awak) flour; Betel (Piper betle L.) leaves flour: production, nutritional quality, physico-chemical, and functional properties; characterization of banana (Musa acuminata x balbisiana ABB cv. AWAK) pseudo-stem flour; oyster mushroom flour and its composite steamed bun: nutritional quality, physical properties, and sensory acceptability aspects; composite flour as a promising new approach for improving nutritional values of food products and its challenges on product quality; Chinese steamed bread and novel wheat products; whole grain wheat flour: definitions, production, nutritional, technological and microbiological aspects for application in bakery and pasta products; flour: production, varieties and nutrition; mesquite (Prosopis alba) flour: composition and use in breadmaking; flour: nutritional composition and functional properties of nutsedge (Cyperus esculentus l.) varieties; nutritional value of cereal flours; and vegetable waste as raw material for flours: functional and nutritional value and its application.