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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.
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About the Author
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
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Development and Standardization of Value Added Products from Millets
Print on DemandSeller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 184 pp. Englisch. Seller Inventory # 9783639862607
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Development and Standardization of Value Added Products from Millets
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Karuppasamy PackiyamThe 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 Uni. Seller Inventory # 151404888
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Development and Standardization of Value Added Products from Millets
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Development and Standardization of Value Added Products from Millets
Seller: preigu, Osnabrück, Germany
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Taschenbuch. Condition: Neu. Development and Standardization of Value Added Products from Millets | Packiyam Karuppasamy (u. a.) | Taschenbuch | 184 S. | Englisch | 2016 | Scholars' Press | EAN 9783639862607 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. Seller Inventory # 104008686
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Development and Standardization of Value Added Products from Millets
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Scholars' Press Jan 2016, 2016
ISBN 10: 3639862600
ISBN 13: 9783639862607
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 184 pp. Englisch. Seller Inventory # 9783639862607
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Development and Standardization of Value Added Products from Millets
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Development and Standardization of Value Added Products from Millets
Print on DemandSeller: AHA-BUCH GmbH, Einbeck, Germany
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Seller Inventory # 9783639862607
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Development and Standardization of Value Added Products from Millets
Seller: Mispah books, Redhill, SURRE, United Kingdom
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paperback. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book. Seller Inventory # ERICA82936398626006