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Effect Processing Nutrient Composition by Thapliyal Priyanka (18 results)
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Condition: New.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Paperback. Condition: Brand New. 112 pages. 8.66x5.91x0.26 inches. In Stock.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing Aug 2013, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Taschenbuch. Condition: Neu. Neuware -Chickpea contains good amount of nutrients like protein, fat, crude fiber, carbohydrate, energy, calcium, phosphorus, iron and B-complex vitamins. Presence of certain anti-nutritional factors like phytate, flavonoid and trypsin inhibitor reduces the nutritive value of chickpea by inhibiting digestibility. Various processing methods like soaking, dehulling, pressure cooking, roasting, germination and fermentation etc. are known to reduce the level of antinutrients.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Condition: New. pp. 112.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Taschenbuch. Condition: Neu. Effect of Processing on Nutrient Composition of Chickpea | Priyanka Thapliyal (u. a.) | Taschenbuch | 112 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783659448751 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
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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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Condition: As New. Unread book in perfect condition.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing Aug 2013, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Chickpea contains good amount of nutrients like protein, fat, crude fiber, carbohydrate, energy, calcium, phosphorus, iron and B-complex vitamins. Presence of certain anti-nutritional factors like phytate, flavonoid and trypsin inhibitor reduces the nutritive value of chickpea by inhibiting digestibility. Various processing methods like soaking, dehulling, pressure cooking, roasting, germination and fermentation etc. are known to reduce the level of antinutrients. 112 pp. Englisch.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing Aug 2013, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Seller: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Chickpea contains good amount of nutrients like protein, fat, crude fiber, carbohydrate, energy, calcium, phosphorus, iron and B-complex vitamins. Presence of certain anti-nutritional factors like phytate, flavonoid and trypsin inhibitor reduces the nutritive value of chickpea by inhibiting digestibility. Various processing methods like soaking, dehulling, pressure cooking, roasting, germination and fermentation etc. are known to reduce the level of antinutrients. 112 pp. Englisch.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Condition: New. Print on Demand pp. 112 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Thapliyal PriyankaPursued Foods and Nutrition as professional course in graduation from G.B.Pant University of Agriculture and Technology, Pantnagar, India.Got ICAR scholarship for post graduate studies and completed Masters from CCS.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Condition: New. PRINT ON DEMAND pp. 112.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing Aug 2013, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Chickpea contains good amount of nutrients like protein, fat, crude fiber, carbohydrate, energy, calcium, phosphorus, iron and B-complex vitamins. Presence of certain anti-nutritional factors like phytate, flavonoid and trypsin inhibitor reduces the nutritive value of chickpea by inhibiting digestibility. Various processing methods like soaking, dehulling, pressure cooking, roasting, germination and fermentation etc. are known to reduce the level of antinutrients.Books on Demand GmbH, Überseering 33, 22297 Hamburg 112 pp. Englisch.
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Effect of Processing on Nutrient Composition of Chickpea
Language: English
Published by LAP LAMBERT Academic Publishing, 2013
ISBN 10: 3659448753 ISBN 13: 9783659448751
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Chickpea contains good amount of nutrients like protein, fat, crude fiber, carbohydrate, energy, calcium, phosphorus, iron and B-complex vitamins. Presence of certain anti-nutritional factors like phytate, flavonoid and trypsin inhibitor reduces the nutritive value of chickpea by inhibiting digestibility. Various processing methods like soaking, dehulling, pressure cooking, roasting, germination and fermentation etc. are known to reduce the level of antinutrients.
