Nutritional Value of Grain-Based Foods

Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants-mainly cereals, pseudocereals and legumes. They con...

תיאור מלא

שמור ב:

מידע ביבליוגרפי
מחברים אחרים:	Carcea, Marina (Editor)
פורמט:	Book Chapter
יצא לאור:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
נושאים:	Research & information: general Biology, life sciences salt sodium chloride artisanal bread industrial bread fat replacers baked products carbohydrates gums gels whole foods minor cereal pseudocereal bioactive compound gluten-free grain tocols carotenoids durum wheat fatty acids grain kernel lipids gluten-free bread edible insects protein enrichment rheology texture 1H NMR water behavior water activity celiac disease gluten-free diet gluten-free product micronutrient vitamin and minerals dietary recommendation muesli bars grains whole grain dietary fibre snack foods nutrition wheat bread lentil bread bread composition aged mice immune function intraepithelial lymphocytes gut health muffin in vitro starch digestibility glycemic index stevia sugar replacement cereals legumes pseudocereals gluten-free grains macronutrients micronutrients bioactives processing
גישה מקוונת:	Get Fullteks DOAB: description of the publication
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

אינטרנט

Get Fullteks
DOAB: description of the publication

3rd Floor Main Library

פרטי מלאי ספרים מ 3rd Floor Main Library
סימן המיקום:	A1234.567
עותק 1	זמין

Nutritional Value of Grain-Based Foods

אינטרנט

3rd Floor Main Library

פריטים דומים