| Judul | Food Legumes : Physicochemical and Nutritional Properties / Ryszard Amarowicz (editor) |
| Pengarang | Amarowicz, Ryszard |
| Penerbitan | Basel : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Deskripsi Fisik | 88 p. |
| ISBN | 9783036511481 |
| Subjek | ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHY |
| Catatan | This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health. |
| Bentuk Karya | Tidak ada kode yang sesuai |
| Target Pembaca | Tidak ada kode yang sesuai |
| Lokasi Akses Online |
https://directory.doabooks.org/handle/20.500.12854/76578 |
| No Barcode | No. Panggil | Akses | Lokasi | Ketersediaan |
|---|---|---|---|---|
| 320625192 | 660 Foo | Baca Online | Perpustakaan Pusat - Online Resources Ebook |
Tersedia |
| Tag | Ind1 | Ind2 | Isi |
| 001 | INLIS000000000160963 | ||
| 005 | 20250425024126 | ||
| 007 | ta | ||
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| 020 | # | # | $a 9783036511481 |
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| 084 | # | # | $a 660 Foo |
| 100 | 0 | # | $a Amarowicz, Ryszard |
| 245 | 1 | # | $a Food Legumes : $b Physicochemical and Nutritional Properties /$c Ryszard Amarowicz (editor) |
| 260 | # | # | $a Basel :$b MDPI - Multidisciplinary Digital Publishing Institute,$c 2021 |
| 300 | # | # | $a 88 p. |
| 505 | # | # | $a This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health. |
| 650 | # | # | $a ULTRA-HIGH PERFORMANCE LIQUID CHROMATOGRAPHY |
| 856 | # | # | $a https://directory.doabooks.org/handle/20.500.12854/76578 |
| 990 | # | # | $a 320625192 |
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