Könyv Effect of different processing methods on Chemical properties of taro NNABUIHE CHI FAVOUR

Effect of different processing methods on Chemical properties of taro

Nyelv: Angol
Kötés: Puha kötésű
Elérhetőség: Kiadói készleten rendelésre
Küldés 17-27 napon belül
13 923 Ft
This book is a result of practical research in Food Science and Technology.Cocoyam are the third mos...

Információk a könyvről

Nyelv
Angol
Kötés
Könyv - Puha kötésű
Kiadva
2020
oldal
80
EAN
9786202918848
ISBN
6202918845
Enbook ID
33398173
Súly
127
Méretek
152 x 229 x 5

Teljes leírás

This book is a result of practical research in Food Science and Technology.Cocoyam are the third most important root crop (after yam and cassava) cultivated in West Africa.The major limiting factor in the utilization of cocoyam is the presence of phytochemical and anti-nutrient,which impart taste or cause irritation when foods prepared from them are eaten.The levels of these nutrients in locally grown cocoyam are important in the assessment of their nutritional status,"taro" in their raw forms are toxic,hence processing can help to simultaneously reduce the anti-nutritional contents and enhance mineral bioavaliability.This book is intended to assist processors, researchers in utilization of this underutilized food crop.

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