Food Legumes: Physicochemical and Nutritional Properties

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Tác giả: Ryszard Amarowicz

Ngôn ngữ: eng

ISBN-13: 978-3036511481

Ký hiệu phân loại:

Thông tin xuất bản: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021

Mô tả vật lý: 1 electronic resource (88 p.)

Bộ sưu tập: Tài liệu truy cập mở

ID: 227478

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 content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health.
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