Muhammad Issa Khan (47 results)

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Taschenbuch. Condition: Neu. Soybeans in functional food development | Functional foods and soybeans | Muhammad Issa Khan | Taschenbuch | 208 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783838386881 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. …

Paperback. Condition: Brand New. 312 pages. 10.00x7.00x0.67 inches. In Stock.

Condition: New. pp. 328.

Condition: Sehr gut. Zustand: Sehr gut | Seiten: 312 | Sprache: Englisch | Produktart: Bücher | Animal foods are important in the human diet as a source of protein, vitamins, and minerals. But many in developing economies lack a good source of animal-based foods. In this book, each chapter covers a specific type of animal food, its nutritional significance, preservation techniques, processed products, safety and quality aspects.…

Condition: New. pp. 328.

Condition: New. pp. 328.

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Hardcover. Condition: Brand New. 336 pages. 10.00x7.00x0.98 inches. In Stock.

Taschenbuch. Condition: Neu. 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.…

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…

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