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Cereal Processing Technologies Impact (22 results)
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: As New. Unread book in perfect condition.
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Cereal Processing Technologies : Impact on Nutritional, Functional, and Biological Properties
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Cereal Processing Technologies : Impact on Nutritional, Functional, and Biological Properties
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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International EditionCEREAL PROCESSING TECHNOLOGIES IMPACT ON NUTRITIONAL FUNCTIONAL AND BIOLOGICAL PROPERTIES (PB 2025)
Language: English
Published by TAYLOR & FRANCIS NP EXCLUSIVE(CBS), 2025
ISBN 10: 1032150335 ISBN 13: 9781032150338
Condition: New. Brand New ! Fast Delivery "International Edition " and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 4-6 Working days .and we do have flat rate for up to 2LB. Extra shipping charges will be requested This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Paperback. Condition: Brand New. 507 pages. 10.00x7.00x10.00 inches. In Stock.
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Cereal Processing Technologies : Impact on Nutritional, Functional, and Biological Properties
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
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£ 154.98
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Condition: As New. Unread book in perfect condition.
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Cereal Processing Technologies : Impact on Nutritional, Functional, and Biological Properties
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 185.65
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Hardcover. Condition: Brand New. 480 pages. 10.00x7.00x1.34 inches. In Stock.
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Cereal Processing Technologies Impact On Nutritional Functional And Biological Properties (Pb 2025),
Language: English
Published by Taylor & Francis Np Exclusive(Cbs),, 2025
N.A. Condition: New. ISBN:9781032150338.
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Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
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Add to basketCondition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days 526.
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance.Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products.Key Features:Focuses on different cereals for nutritive and functional characteristicsExplores mechanical, biological, thermal and non-thermal processing treatments of cerealsPresents impact of different treatments on biological and techno-functional properties of cerealsDiscusses characteristics of the processed productsThe contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.
