Before you leave...
Take 20% off your first order
20% off
Enter the code below at checkout to get 20% off your first order
Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes (Paperback) (ISBN-13: 9780128115275)
Vendor:
John Taylor
Product type:
Books
- $235.00
$235.00- $235.00
- Unit price
- per
Subtotal:
$235.00
Description
xSorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications.
The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains.
Author: John Taylor
ISBN-10: 0128115270
ISBN-13: 9780128115275
Publisher: Woodhead Publishing and AACC International Pr
Language: English
Published: 10/18/2018
Pages: 468
Format: Paperback
Weight: 2.37lbs
Size: 11.00h x 8.50w x 0.94d
By John Taylor
xJohn Taylor is Professor in the Department of Food Science and is Research Theme Leader for Functional Biomolecules and Foods in the Institute of Food, Nutrition and Well-being at the University of Pretoria. He undertakes research into the quality and processing of African cereal grains, especially sorghum and millets in four interrelating areas: grain quality, with specific emphasis on nutritional quality, malting and brewing, gluten-free baked goods, and protein-based biomaterials.
Recently Viewed Products
- Choosing a selection results in a full page refresh.