Muhammad Issa Khan:Soybeans in functional food development: Functional foods and soybeans
- Taschenbuch 2001, ISBN: 9783838386881
[ED: Taschenbuch], [PU: LAP LAMBERT Academic Publishing], Gebraucht - Sehr gut GEKENNZ. REMITTENDEN-/MÄNGELEXEMPLAR! UNGELESEN! IN ENGLISCH! Lediglich minimale Knick-/Druckstellen sowie w… Mehr…
[ED: Taschenbuch], [PU: LAP LAMBERT Academic Publishing], Gebraucht - Sehr gut GEKENNZ. REMITTENDEN-/MÄNGELEXEMPLAR! UNGELESEN! IN ENGLISCH! Lediglich minimale Knick-/Druckstellen sowie weitere minimale Lagerspuren am Einband und Schnitt. Weitere Mängel sind nicht ersichtlich, das Buch befindet sich überwiegend in der OVP. - Functional foods are the products that contain significant levels of biologically active components that have health benefits beyond basic nutrition. The main nutritional drawback of cereal is their low protein contents and limited biological quality of their protein. To enhance the nutritive quality of cereals and attaining the health benefit of soybean wheat flour was supplemented with soy flour (full fat raw, defatted raw, full fat autoclaved and defatted autoclaved). Flour blends were analyzed for chemical composition, storage stability, rheological properties and biochemical profile. Composite flours were used to prepare unleavened flat bread locally known as chapatti in Indo-Pak at different storage intervals in order to assess the suitable level of soy flour incorporation and storage time on the basis of sensory attribute. The best combinations were selected on the basis of physicochemical properties and acceptability for biological assay in order to assess the health benefits of the wheat soy flour blends., DE, [SC: 0.00], leichte Gebrauchsspuren, gewerbliches Angebot, 208, [GW: 326g], PayPal, Banküberweisung<
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Muhammad Issa Khan:Soybeans in functional food development
- Taschenbuch ISBN: 9783838386881
Functional foods are the products that contain significant levels of biologically active components that have health benefits beyond basic nutrition. The main nutritional drawback of cere… Mehr…
Functional foods are the products that contain significant levels of biologically active components that have health benefits beyond basic nutrition. The main nutritional drawback of cereal is their low protein contents and limited biological quality of their protein. To enhance the nutritive quality of cereals and attaining the health benefit of soybean wheat flour was supplemented with soy flour (full fat raw, defatted raw, full fat autoclaved and defatted autoclaved). Flour blends were analyzed for chemical composition, storage stability, rheological properties and biochemical profile. Composite flours were used to prepare unleavened flat bread locally known as chapatti in Indo-Pak at different storage intervals in order to assess the suitable level of soy flour incorporation and storage time on the basis of sensory attribute. The best combinations were selected on the basis of physicochemical properties and acceptability for biological assay in order to assess the health benefits of the wheat soy flour blends. Bücher > Fremdsprachige Bücher > Englische Bücher 220 x 150 x 12 mm , LAP LAMBERT Academic Publishing, Taschenbuch, LAP LAMBERT Academic Publishing<
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Soybeans in functional food development
- neues BuchISBN: 9783838386881
Functional foods are the products that contain significant levels of biologically active components that have health benefits beyond basic nutrition. The main nutritional drawback of cere… Mehr…
Functional foods are the products that contain significant levels of biologically active components that have health benefits beyond basic nutrition. The main nutritional drawback of cereal is their low protein contents and limited biological quality of their protein. To enhance the nutritive quality of cereals and attaining the health benefit of soybean wheat flour was supplemented with soy flour (full fat raw, defatted raw, full fat autoclaved and defatted autoclaved). Flour blends were analyzed for chemical composition, storage stability, rheological properties and biochemical profile. Composite flours were used to prepare unleavened flat bread locally known as chapatti in Indo-Pak at different storage intervals in order to assess the suitable level of soy flour incorporation and storage time on the basis of sensory attribute. The best combinations were selected on the basis of physicochemical properties and acceptability for biological assay in order to assess the health benefits of the wheat soy flour blends. Bücher > Fremdsprachige Bücher > Englische Bücher 220 x 150 x 12 mm , LAP LAMBERT Academic Publishing, Muhammad Issa Khan, LAP LAMBERT Academic Publishing, ad I<
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Soybeans in functional food development
- neues BuchISBN: 9783838386881
Functional foods are the products that contain significant levels of biologically active components that have health benefits beyond basic nutrition. The main nutritional drawback of cere… Mehr…
Functional foods are the products that contain significant levels of biologically active components that have health benefits beyond basic nutrition. The main nutritional drawback of cereal is their low protein contents and limited biological quality of their protein. To enhance the nutritive quality of cereals and attaining the health benefit of soybean wheat flour was supplemented with soy flour (full fat raw, defatted raw, full fat autoclaved and defatted autoclaved). Flour blends were analyzed for chemical composition, storage stability, rheological properties and biochemical profile. Composite flours were used to prepare unleavened flat bread locally known as chapatti in Indo-Pak at different storage intervals in order to assess the suitable level of soy flour incorporation and storage time on the basis of sensory attribute. The best combinations were selected on the basis of physicochemical properties and acceptability for biological assay in order to assess the health benefits of the wheat soy flour blends. Bücher / Naturwissenschaften, Medizin, Informatik & Technik / Biologie<
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Khan, Muhammad Issa:Soybeans in functional food development Functional foods and soybeans
- neues Buch 2010, ISBN: 3838386884
Kartoniert / Broschiert, mit Schutzumschlag neu, [PU:LAP Lambert Acad. Publ.]
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