Explore
Grain-based Foods
0 Ungluers have
Faved this Work
Login to Fave
The Special Issue aims to provide a complete exploration of the scientific principles related to processing, fermentation/malting, and nutrition of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to health and nutritional value of the final grain-based products. Indeed, while grains remain the world’s largest food yield—with more than 2.4 billion metric tons produced annually—consumer demands are on the rise for grain products sustainable from an environmental, social and economic viewpoint, in order to meet the growing demand for healthy and nutritious foods.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 202 times via unglue.it ebook links.
- 135 - pdf (CC BY-NC-ND) at Unglue.it.
Keywords
- Economics, finance, business & management
- Food manufacturing & related industries
- grains
- heath attributes
- Industry & industrial studies
- Manufacturing industries
- processing
- Production
- Properties
Links
DOI: 10.3390/books978-3-03897-219-8Editions
