Cereal Grains: Properties, Processing, and Nutritional Attributes
نویسنده:
Sergio O. Serna Saldivar
امتیاز دهید
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio
بیشتر
دیدگاههای کتاب الکترونیکی Cereal Grains: Properties, Processing, and Nutritional Attributes