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Processing Technology for Food Legumes
Published by
Satish Serial Publishing House, 2013
ISBN 10: 938122661X
ISBN 13: 9789381226612
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Hardcover
Seller: Majestic Books, Hounslow, United Kingdom
Seller rating 4 out of 5 stars
Condition: New. pp. xiii + 668. Seller Inventory # 55092890
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Processing Technology for Food Legumes
Published by
Satish Serial Publishing House, 2013
ISBN 10: 938122661X
ISBN 13: 9789381226612
New
Hardcover
Seller: Books Puddle, Woodside, NY, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. pp. xiii + 668. Seller Inventory # 2654466885
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Processing Technology for Food Legumes
Published by
Satish Serial Publishing House, 2013
ISBN 10: 938122661X
ISBN 13: 9789381226612
New
Hardcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
Seller rating 4 out of 5 stars
Condition: New. pp. xiii + 668. Seller Inventory # 1854466895
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Processing Technology for Food Legumes
Published by
Satish Serial Publishing House, 2013
ISBN 10: 938122661X
ISBN 13: 9789381226612
New
Hardcover
Seller: Books in my Basket, New Delhi, India
Seller rating 5 out of 5 stars
Hardcover. Condition: New. ISBN:9789381226612. Seller Inventory # 2418446
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Processing Technology for Food Legumes
Published by
Satish Serial Publishing House, 2013
ISBN 10: 938122661X
ISBN 13: 9789381226612
New
Hardcover
First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, India
Seller rating 4 out of 5 stars
Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. Legume is one of the important food crops. Vast knowledge developed through research and development since last 15 years on processing of this crop was not brought in the form of comprehensive book. Hence attempt has been made in this book to compile and concise information, knowledge and skill about legume processing and utilization for food, feed and neutraceuticals. Production and utilization of appropriately fortified/supplemented legumes and its derivatives help in improving human, animal and soil health. Legumes are rich in protein and also have abundance of complex carbohydrates, ability to lower serum cholesterol in human, contain high fibre, low fat, dietary minerals and phytochemicals. The book discusses the role of legumes in human health, its origin and production, nutritional quality, antinutritional factors and their remedial measures, health benefits, engineering properties, primary processing, legume fortified processed products, bakery and extruded items, pulse mill modernization and emerging technologies for legume processing and utilization. Seller Inventory # 110985
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