Soybeans in functional food development

Language: English

Published by LAP LAMBERT Academic Publishing Aug 2010, 2010

3838386884 / 9783838386881

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -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. 208 pp. Englisch.…

Seller Inventory # 9783838386881

Title
Soybeans in functional food development
Author
Muhammad Issa Khan
Publisher
LAP LAMBERT Academic Publishing Aug 2010
Publication year
2010
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3838386884
ISBN 13
9783838386881
Item weight
328 grams
Dimensions
220x150x13 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

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BuchWeltWeit Ludwig Meier e.K.

Germany

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