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- Author: Karuppasamy Packiyam
- Publisher: Scholars' Press
- Year: 2015
- Pages: 184
- ISBN-10: 3639862600
- ISBN-13: 9783639862607
- Format: 15.2 x 22.9 x 1.1 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Development and Standardization of Value Added Products from Millets (e-book) (used book) | bookbook.eu
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The book on DEVELOPMENT AND STANDARDIZATION OF VALUE ADDED PRODUCTS FROM MILLETS highlights the widespread use of millets in value addition and food processing improvement and innovation and explaining their health importance. Millets are one of the oldest, nutritious and healthy food grains. It has been main staple food for people of semi-arid tropics of Asia and African countries. This book gives details on the history and background of millets, their nutritive value, value addition, analysis, supporting studies, importance and advantages. This book is an invaluable reference tool for scientists, researchers and food technologists in the food industry, as well as for faculty and students in food science, food technology and food engineering programs and will be of high value to the entrepreneurs as well.
EXTRA 10 % discount with code: EXTRA
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- Author: Karuppasamy Packiyam
- Publisher: Scholars' Press
- Year: 2015
- Pages: 184
- ISBN-10: 3639862600
- ISBN-13: 9783639862607
- Format: 15.2 x 22.9 x 1.1 cm, softcover
- Language: English English
The book on DEVELOPMENT AND STANDARDIZATION OF VALUE ADDED PRODUCTS FROM MILLETS highlights the widespread use of millets in value addition and food processing improvement and innovation and explaining their health importance. Millets are one of the oldest, nutritious and healthy food grains. It has been main staple food for people of semi-arid tropics of Asia and African countries. This book gives details on the history and background of millets, their nutritive value, value addition, analysis, supporting studies, importance and advantages. This book is an invaluable reference tool for scientists, researchers and food technologists in the food industry, as well as for faculty and students in food science, food technology and food engineering programs and will be of high value to the entrepreneurs as well.
Reviews