7049289
9781845691776
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Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality.Hamaker, B. R. is the author of 'Technology of Functional Cereal Products', published 2007 under ISBN 9781845691776 and ISBN 1845691776.
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