Pulses and Pulse Ingredients: Processing, Technology and Product Development

Heather Hill, Mehmet Caglar Tulbek

Anno: 2019
Rilegatura: Paperback / softback
Pagine: 336 p.
Testo in English
Dimensioni: 229 x 152 mm
  • EAN: 9780128115237
pagabile con 18App pagabile con Carta del Docente

Articolo acquistabile con 18App e Carta del Docente

€ 164,71

€ 179,03

Risparmi € 14,32 (8%)

Venduto e spedito da IBS

165 punti Premium

Disponibile dal 1 aprile 2019 Inserisci la tua email
ti avviseremo quando sarà disponibile
Descrizione
Pulses and Pulse Ingredients: Processing, Technology and Product Development is a complete and comprehensive overview of pulses, with coverage from raw ingredient to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses, with separate chapters covering whole pulses, pulse flours, starches, proteins and fibers. Final sections cover technology, challenges and potential resolutions. As pulses are one of the hottest topics in cereal and grain science, this book, written by industrial researchers working at the cutting-edge of pulses and pulse ingredients, brings practical applied knowledge on this rapidly expanding field. It is essential reading for cereal and grain science academics and postgraduate students and industrial product developers in cereal and grain companies.