Cereal Processing Technologies (ePub)
This book reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential.
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This book reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential.
Basharat Nabi Dar, PhD, is an Assistant Professor in the Department of Food Technology at Islamic University of Science & Technology, Awantipora, JK, India. He earned his PhD in Food Technology with a specialization in Cereal Technology from Punjab Agricultural University. He is a recipient of CV Raman Fellowship and UGC (University Grants Commission) Research Award (2014-2016) in the field of agricultural sciences. He has worked on multimillion- dollar research projects with the Department of Biotechnology, Government of India, and MOFPI, GOI. He is also associated with several other major research projects as Co- PI/ member. Dr Dar is a member of several professional Food Science and Technology associations, including IFT, AFSTI, ASFFBC, WASET, ISEKI, and FSSAI. He has published more than 70 research and review papers and 10 book chapters, edited two books in his field in various prestigious national and international journals. Dr Dar is a visiting scientist at the Department of Food Science, CALS, Cornell University, USA.
Prof. Savita Sharma, PhD, is Principal Food Technologist (Dough Rheology), as well
- 2023, 1. Auflage, 507 Seiten, Englisch
- Herausgegeben: Rajan Sharma, Basharat Nabi Dar, Savita Sharma
- Verlag: Taylor & Francis
- ISBN-10: 1000913716
- ISBN-13: 9781000913712
- Erscheinungsdatum: 03.10.2023
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- Dateiformat: ePub
- Größe: 9.29 MB
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