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Food Legumes: Physicochemical and Nutritional Properties

This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the c...

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Bibliografische gegevens
Andere auteurs:	Amarowicz, Ryszard (Redacteur)
Formaat:	Elektronisch Hoofdstuk
Taal:	Engels
Gepubliceerd in:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Onderwerpen:	Technology: general issues endogenous enzyme phenolic compounds ultra-high performance liquid chromatography response surface methodology beans iron zinc and copper bioaccessibility myo-inositol phosphates anti-nutrients polyphenols household processing peanut-oil food-analysis peanut-oil-adulteration infrared-spectroscopy partial-least-regression-analysis food-quality-assurance mesquite Prosopis laevigata extrusion radical scavenging capacity apigenin tempeh Phaseolus vulgaris L. nutritional value sensory analysis Glycine max L. grass pea Lathyrus sativus antioxidant activity n/a
Online toegang:	DOAB: download the publication DOAB: description of the publication
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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