Articles liés à Development and Standardization of Value Added Products...

Development and Standardization of Value Added Products from Millets - Couverture souple

Karuppasamy, Packiyam; Kanchana, S.; Hemalatha, G.

 
9783639862607: Development and Standardization of Value Added Products from Millets
Couverture souple
ISBN 10 : 3639862600 ISBN 13 : 9783639862607
Editeur : Scholars' Press, 2015

Synopsis

The book on DEVELOPMENT AND STANDARDIZATION OF VALUE ADDED PRODUCTS FROM MILLETS highlights the widespread use of millets in value addition and food processing improvement and innovation and explaining their health importance. Millets are one of the oldest, nutritious and healthy food grains. It has been main staple food for people of semi-arid tropics of Asia and African countries. This book gives details on the history and background of millets, their nutritive value, value addition, analysis, supporting studies, importance and advantages. This book is an invaluable reference tool for scientists, researchers and food technologists in the food industry, as well as for faculty and students in food science, food technology and food engineering programs and will be of high value to the entrepreneurs as well.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

The book on DEVELOPMENT AND STANDARDIZATION OF VALUE ADDED PRODUCTS FROM MILLETS highlights the widespread use of millets in value addition and food processing improvement and innovation and explaining their health importance. Millets are one of the oldest, nutritious and healthy food grains. It has been main staple food for people of semi-arid tropics of Asia and African countries. This book gives details on the history and background of millets, their nutritive value, value addition, analysis, supporting studies, importance and advantages. This book is an invaluable reference tool for scientists, researchers and food technologists in the food industry, as well as for faculty and students in food science, food technology and food engineering programs and will be of high value to the entrepreneurs as well.

Biographie de l'auteur

The author Dr. P. Karuppasamy is a researcher in the field of food science. He has received his Doctorate in Food Science and Nutrition from Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu during 2010-2014. He has many research,review and popular papers to his credit

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Scholars' Press
Date d'édition
2015
Langue
anglais
ISBN 10 
3639862600
ISBN 13 
9783639862607
Reliure
Broché
Nombre de pages
184
Coordonnées du fabricant
non disponible
Personne responsable
non disponible