9783847323174 - the effect of fermentation on protein content of corn: an analysis of raw and fermented corn di patel, prapti nehal (5 risultati)
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Da: preigu, Osnabrück, Germaniapreigu
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Taschenbuch. Condizione: Neu. The Effect of Fermentation on Protein Content of Corn | An Analysis of Raw and Fermented Corn | Prapti Nehal Patel | Taschenbuch | 108 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783847323174 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norders…tedt, info[at]bod[dot]de | Anbieter: preigu.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book provides a comprehensive analysis of nutrition facts about corn and corn flour. It examines the scientific classification, varieties, origin, structure and physiology of corn. The book also deals with the mechanism of fer…mentation and its effect on the protein content of raw and fermented corn flour. Fermentation process improves the availability of amino acids and nutritional quality of protein. Fermented foods such as uji (porridge) can be simply prepared from locally available raw materials ranging from cereal flour such as maize, sorghum and millet. The author used protein content, free amino acid content as well as poly acrylamide gel electrophoretic pattern as the parameters of analysis to study these changes. Students of food and nutrition, food science, food chemistry and food preservation and processing technology will find it very useful. 108 pp. Englisch.
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Patel Prapti NehalPrapti Nehal Patel holds M.Sc. in Food Biotechnology and B.Sc. in Food Science and Quality Control (S.P. University, India). She lectures at Chepkoilel University College (a constitue…nt college of Moi University), D.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 49,00
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book provides a comprehensive analysis of nutrition facts about corn and corn flour. It examines the scientific classification, varieties, origin, structure and physiology of corn. The book also deals with the mechanism of ferment…ation and its effect on the protein content of raw and fermented corn flour. Fermentation process improves the availability of amino acids and nutritional quality of protein. Fermented foods such as 'uji' (porridge) can be simply prepared from locally available raw materials ranging from cereal flour such as maize, sorghum and millet. The author used protein content, free amino acid content as well as poly acrylamide gel electrophoretic pattern as the parameters of analysis to study these changes. Students of food and nutrition, food science, food chemistry and food preservation and processing technology will find it very useful.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 108 pp. Englisch.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 49,59
EUR 60,90 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book provides a comprehensive analysis of nutrition facts about corn and corn flour. It examines the scientific classification, varieties, origin, structure and physiology of corn. The book also deals with the mechanism of fermenta…tion and its effect on the protein content of raw and fermented corn flour. Fermentation process improves the availability of amino acids and nutritional quality of protein. Fermented foods such as uji (porridge) can be simply prepared from locally available raw materials ranging from cereal flour such as maize, sorghum and millet. The author used protein content, free amino acid content as well as poly acrylamide gel electrophoretic pattern as the parameters of analysis to study these changes. Students of food and nutrition, food science, food chemistry and food preservation and processing technology will find it very useful.
