Shabnum Shaheen: Nutritional Value of Mung Bean and Mash Bean of Pakistan - Taschenbuch
2011, ISBN: 3843379386
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing Okt 2011], This item is printed on demand - it takes 3-4 days longer - Neuware -This research work includes the nutriti… Mehr…
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing Okt 2011], This item is printed on demand - it takes 3-4 days longer - Neuware -This research work includes the nutritional value of mung and mash bean of Pakistan, which are consumed as food and play significant role in human nutritional needs. The beans of mung and mash were used to prepare protein isolates where defatted beans flour was used as the starting material. Through this method 54% and 33% of protein isolates were made (from mung and mash varieties). The prepared protein isolates can be used in food industry. Mung bean and mash have high protein content (with acceptable functional properties), which makes it promising protein source in food application. Experiments showed that these beans have high nitrogen solubility and less fat content, which is a characteristic generally needed for healthy food. 60 pp. Englisch, Books<
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BuchWeltWeit Inh. Ludwig Meier e.K., Bergisch Gladbach, Germany [57449362] [Rating: 5 (von 5)] NEW BOOK. Versandkosten: EUR 6.99 Details...
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Shabnum Shaheen: Nutritional Value of Mung Bean and Mash Bean of Pakistan : Nutritional Studies - Taschenbuch
2011, ISBN: 3843379386
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware - Printed after ordering - This research work includes the nutritional value of … Mehr…
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware - Printed after ordering - This research work includes the nutritional value of mung and mash bean of Pakistan, which are consumed as food and play significant role in human nutritional needs. The beans of mung and mash were used to prepare protein isolates where defatted beans flour was used as the starting material. Through this method 54% and 33% of protein isolates were made (from mung and mash varieties). The prepared protein isolates can be used in food industry. Mung bean and mash have high protein content (with acceptable functional properties), which makes it promising protein source in food application. Experiments showed that these beans have high nitrogen solubility and less fat content, which is a characteristic generally needed for healthy food. 60 pp. Englisch, Books<
Shabnum Shaheen: Nutritional Value of Mung Bean and Mash Bean of Pakistan : Nutritional Studies - Taschenbuch
2011, ISBN: 3843379386
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware -This research work includes the nutritional value of mung and mash bean of Paki… Mehr…
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware -This research work includes the nutritional value of mung and mash bean of Pakistan, which are consumed as food and play significant role in human nutritional needs. The beans of mung and mash were used to prepare protein isolates where defatted beans flour was used as the starting material. Through this method 54% and 33% of protein isolates were made (from mung and mash varieties). The prepared protein isolates can be used in food industry. Mung bean and mash have high protein content (with acceptable functional properties), which makes it promising protein source in food application. Experiments showed that these beans have high nitrogen solubility and less fat content, which is a characteristic generally needed for healthy food. 60 pp. Englisch, Books<
Nutritional Value of Mung Bean and Mash Bean of Pakistan - Taschenbuch
2011, ISBN: 3843379386
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing Okt 2011], This item is printed on demand - it takes 3-4 days longer - Neuware -This research work includes the nutriti… Mehr…
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing Okt 2011], This item is printed on demand - it takes 3-4 days longer - Neuware -This research work includes the nutritional value of mung and mash bean of Pakistan, which are consumed as food and play significant role in human nutritional needs. The beans of mung and mash were used to prepare protein isolates where defatted beans flour was used as the starting material. Through this method 54% and 33% of protein isolates were made (from mung and mash varieties). The prepared protein isolates can be used in food industry. Mung bean and mash have high protein content (with acceptable functional properties), which makes it promising protein source in food application. Experiments showed that these beans have high nitrogen solubility and less fat content, which is a characteristic generally needed for healthy food. 60 pp. Englisch, Books<
NEW BOOK. Versandkosten: EUR 6.99 BuchWeltWeit Inh. Ludwig Meier e.K., Bergisch Gladbach, Germany [57449362] [Rating: 5 (von 5)]
Nutritional Value of Mung Bean and Mash Bean of Pakistan : Nutritional Studies - Taschenbuch
2011, ISBN: 3843379386
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware - Printed after ordering - This research work includes the nutritional value of … Mehr…
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware - Printed after ordering - This research work includes the nutritional value of mung and mash bean of Pakistan, which are consumed as food and play significant role in human nutritional needs. The beans of mung and mash were used to prepare protein isolates where defatted beans flour was used as the starting material. Through this method 54% and 33% of protein isolates were made (from mung and mash varieties). The prepared protein isolates can be used in food industry. Mung bean and mash have high protein content (with acceptable functional properties), which makes it promising protein source in food application. Experiments showed that these beans have high nitrogen solubility and less fat content, which is a characteristic generally needed for healthy food. 60 pp. Englisch, Books<
Shabnum Shaheen: Nutritional Value of Mung Bean and Mash Bean of Pakistan : Nutritional Studies - Taschenbuch
2011
ISBN: 3843379386
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware -This research work includes the nutritional value of mung and mash bean of Paki… Mehr…
[EAN: 9783843379380], Neubuch, [PU: LAP LAMBERT Academic Publishing], nach der Bestellung gedruckt Neuware -This research work includes the nutritional value of mung and mash bean of Pakistan, which are consumed as food and play significant role in human nutritional needs. The beans of mung and mash were used to prepare protein isolates where defatted beans flour was used as the starting material. Through this method 54% and 33% of protein isolates were made (from mung and mash varieties). The prepared protein isolates can be used in food industry. Mung bean and mash have high protein content (with acceptable functional properties), which makes it promising protein source in food application. Experiments showed that these beans have high nitrogen solubility and less fat content, which is a characteristic generally needed for healthy food. 60 pp. Englisch, Books<
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Detailangaben zum Buch - Nutritional Value of Mung Bean and Mash Bean of Pakistan
EAN (ISBN-13): 9783843379380 ISBN (ISBN-10): 3843379386 Gebundene Ausgabe Taschenbuch Erscheinungsjahr: 2011 Herausgeber: LAP LAMBERT Academic Publishing
Buch in der Datenbank seit 2007-10-08T08:44:34+02:00 (Zurich) Detailseite zuletzt geändert am 2023-10-27T09:22:37+02:00 (Zurich) ISBN/EAN: 9783843379380
ISBN - alternative Schreibweisen: 3-8433-7938-6, 978-3-8433-7938-0 Alternative Schreibweisen und verwandte Suchbegriffe: Titel des Buches: bean, mash, pakistan
