[PDF.73lr] “Furundu”, a Roselle Seed-based Fermented Food: Physicochemical and functional attributes

“Furundu”, a Roselle Seed-based Fermented Food: Physicochemical and functional attributes

[PDF.gh98] “Furundu”, a Roselle Seed-based Fermented Food: Physicochemical and functional attributes

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 | #9753463 in Books |  2013-12-26 |  2013-12-26 | Original language:English |  8.66 x.41 x5.91l,.60 | File type: PDF | 180 pages

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||About the Author|Abu ElGasim Ahmed Yagoub, BSc honor, Msc and PhD in Agric. (Food science) at University of Khartoum, Sudan. Associate professor of Food chemistry and Biological engineering in Faculty of Agric., University of Zalingei, Sudan. FFormer Head of th

As the world population continues to increase as predicted, shortages in conventional dietary protein (animal source) are anticipated. Plant proteins contribute 50 - 70% of the world total dietary needs. Cereal grains and pulses are the major groups that supply most of plant proteins in the world. These products do not always display the functionality required by food manufacturers. In recognition of the worldwide need for more dietary protein, especially for low-income ...

You can specify the type of files you want, for your gadget.“Furundu”, a Roselle Seed-based Fermented Food: Physicochemical and functional attributes   |  Abu ElGasim Yagoub. I was recommended this book by a dear friend of mine.

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