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Bioactive Factors and Processing Technology for Cereal Foods 2019 edition
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Bioactive Factors and Processing Technology for Cereal Foods
Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
259 pages, 21 Illustrations, color; 34 Illustrations, black and white; IX, 259 p. 55 illus., 21 illu
| Media | Boeken Paperback Book (Boek met zachte kaft en gelijmde rug) |
| Vrijgegeven | 15 augustus 2020 |
| ISBN13 | 9789811361692 |
| Uitgevers | Springer Verlag, Singapore |
| Pagina's | 259 |
| Afmetingen | 236 × 154 × 19 mm · 510 g |
| Uitgever | Sun, Baoguo |
| Uitgever | Tsao, Rong |
| Uitgever | Wang, Jing |
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