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Flour - Production, Varieties and Nutrition (Hardcover)
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Flour - Production, Varieties and Nutrition (Hardcover)
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Flour: Production, Varieties and Nutrition has been divided into
fifteen chapters. The prestigious authors of this volume discuss
traditional and alternative flours for different application
fields, covering a broad range of gluten and novel gluten-free
flours. The fifteen chapters include discussions on a wide range of
topics such as gluten-containing flours versus alternative
gluten-free flours; burdock (Arctium lappa, L) root flour
production: technological, nutritional, and functional
characterizations; the nutritional and functional properties of
wheat; in vitro starch digestibility of snack bars formulated with
green banana (Musa acuminata x balbisiana ABB cv. Awak) flour;
Betel (Piper betle L.) leaves flour: production, nutritional
quality, physico-chemical, and functional properties;
characterization of banana (Musa acuminata x balbisiana ABB cv.
AWAK) pseudo-stem flour; oyster mushroom flour and its composite
steamed bun: nutritional quality, physical properties, and sensory
acceptability aspects; composite flour as a promising new approach
for improving nutritional values of food products and its
challenges on product quality; Chinese steamed bread and novel
wheat products; whole grain wheat flour: definitions, production,
nutritional, technological and microbiological aspects for
application in bakery and pasta products; flour: production,
varieties and nutrition; mesquite (Prosopis alba) flour:
composition and use in breadmaking; flour: nutritional composition
and functional properties of nutsedge (Cyperus esculentus l.)
varieties; nutritional value of cereal flours; and vegetable waste
as raw material for flours: functional and nutritional value and
its application.
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