|
Book Detail
 |
Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals
Beta, Trust
|
Publisher: Burleigh Dodds Science Publishing Ltd
|
|
|
|
Synopsis:
With more consumers moving away from traditional cereal-based foods due to concerns about health impacts, including wheat intolerance, the sector must develop next-generation nutritionally-enhanced cereal products to maximise market potential. Improving the nutritional and nutraceutical properties of wheat and other cereals reviews key research into the nutritional components of cereals and their role in preventing chronic disease. The book also reviews key steps in nutritional enhancement of cereals such as wheat, spelt, sorghum and millet.
|
|
|
|
|
|
|