Barley for Food and Health: Science, Technology, and Products Rosemary K. Newman

ISBN: 9786611814519

Published: January 1st 2008

ebook

261 pages


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Barley for Food and Health: Science, Technology, and Products  by  Rosemary K. Newman

Barley for Food and Health: Science, Technology, and Products by Rosemary K. Newman
January 1st 2008 | ebook | PDF, EPUB, FB2, DjVu, AUDIO, mp3, ZIP | 261 pages | ISBN: 9786611814519 | 8.37 Mb

With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and healthMoreWith coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDAs 2005 confirmation of barleys cholesterol-lowering properties.

This resource discusses barleys role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.



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