Bioactive Factors and Processing Technology for Cereal Foods - - Books - Springer Verlag, Singapore - 9789811361692 - August 15, 2020
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Bioactive Factors and Processing Technology for Cereal Foods 2019 edition

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Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.

259 pages, 21 Illustrations, color; 34 Illustrations, black and white; IX, 259 p. 55 illus., 21 illu

Media Books     Paperback Book   (Book with soft cover and glued back)
Released August 15, 2020
ISBN13 9789811361692
Publishers Springer Verlag, Singapore
Pages 259
Dimensions 236 × 154 × 19 mm   ·   510 g
Editor Sun, Baoguo
Editor Tsao, Rong
Editor Wang, Jing

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