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. T… mais…
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 fermentation 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. Bücher, Hörbücher & Kalender / Bücher / Sachbuch / Naturwissenschaften / Biologie / Land- & Forstwirtschaft<
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*The Effect of Fermentation on Protein Content of Corn* - An Analysis of Raw and Fermented Corn / Taschenbuch für 48.99 € / Aus dem Bereich: Bücher, Taschenbücher, Wirtschaft & Soziales M… mais…
*The Effect of Fermentation on Protein Content of Corn* - An Analysis of Raw and Fermented Corn / Taschenbuch für 48.99 € / Aus dem Bereich: Bücher, Taschenbücher, Wirtschaft & Soziales Medien > Bücher nein Taschenbuch Hardcover;Naturwissenschaften, Medizin, Informatik, Technik;Landwirtschaft, Gartenbau; Forstwirtschaft, Fischerei, Ernährung, LAP LAMBERT Academic Publishing<
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The Effect of Fermentation on Protein Content of Corn ab 48.99 € als Taschenbuch: An Analysis of Raw and Fermented Corn. Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft, Medien … mais…
The Effect of Fermentation on Protein Content of Corn ab 48.99 € als Taschenbuch: An Analysis of Raw and Fermented Corn. Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft, Medien > Bücher, LAP LAMBERT Academic Publishing<
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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. T… mais…
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 fermentation 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. Bücher, Hörbücher & Kalender / Bücher / Sachbuch / Naturwissenschaften / Biologie / Land- & Forstwirtschaft<
Nr. EE2MP0PFRBQ. Custos de envio:, Lieferzeit: 5 Tage, DE. (EUR 0.00)
*The Effect of Fermentation on Protein Content of Corn* - An Analysis of Raw and Fermented Corn / Taschenbuch für 48.99 € / Aus dem Bereich: Bücher, Taschenbücher, Wirtschaft & Soziales M… mais…
*The Effect of Fermentation on Protein Content of Corn* - An Analysis of Raw and Fermented Corn / Taschenbuch für 48.99 € / Aus dem Bereich: Bücher, Taschenbücher, Wirtschaft & Soziales Medien > Bücher nein Taschenbuch Hardcover;Naturwissenschaften, Medizin, Informatik, Technik;Landwirtschaft, Gartenbau; Forstwirtschaft, Fischerei, Ernährung, LAP LAMBERT Academic Publishing<
Custos de envio:Shipping in 3 days, , Versandkostenfrei nach Hause oder Express-Lieferung in Ihre Buchhandlung., DE. (EUR 0.00)
The Effect of Fermentation on Protein Content of Corn ab 48.99 € als Taschenbuch: An Analysis of Raw and Fermented Corn. Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft, Medien … mais…
The Effect of Fermentation on Protein Content of Corn ab 48.99 € als Taschenbuch: An Analysis of Raw and Fermented Corn. Aus dem Bereich: Bücher, Wissenschaft, Umweltwissenschaft, Medien > Bücher, LAP LAMBERT Academic Publishing<
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Dados detalhados do livro - The Effect of Fermentation on Protein Content of Corn
EAN (ISBN-13): 9783847323174 ISBN (ISBN-10): 3847323172 Livro de capa dura Livro de bolso Ano de publicação: 2011 Editor/Editora: LAP LAMBERT Academic Publishing
Livro na base de dados desde 2007-02-03T17:40:29-02:00 (Sao Paulo) Página de detalhes modificada pela última vez em 2023-07-17T05:40:51-03:00 (Sao Paulo) Número ISBN/EAN: 3847323172
Número ISBN - Ortografia alternativa: 3-8473-2317-2, 978-3-8473-2317-4 Ortografia alternativa e termos de pesquisa relacionados: Título do livro: fermentation, corn, raw two, content analysis
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