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Více informací o knize Effect of different processing methods on Chemical properties of taro

• Parametry knihy
• Anotace
• Oblíbené z jiného soudku

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Anotace knihy

This book is a result of practical research in Food Science and Technology.Cocoyam are the third most important root crop (after yam and cassava) cultivated in West Africa.The major limiting factor in the utilization of cocoyam is the presence of phytochemical and anti-nutrient,which impart taste or cause irritation when foods prepared from them are eaten.The levels of these nutrients in locally grown cocoyam are important in the assessment of their nutritional status,"taro" in their raw forms are toxic,hence processing can help to simultaneously reduce the anti-nutritional contents and enhance mineral bioavaliability.This book is intended to assist processors, researchers in utilization of this underutilized food crop.

Parametry knihy

• Plný název: Effect of different processing methods on Chemical properties of taro
• Autor: NNABUIHE CHI FAVOUR
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 80
• EAN: 9786202918848
• ISBN: 6202918845
• ID: 33398173
• Nakladatelství: LAP Lambert Academic Publishing
• Hmotnost: 127 g
• Rozměry: 229 × 152 × 5 mm
• Datum vydání: 07. October 2020

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