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Green gram hydration kinetics, germination and impact on malted flour
Green gram hydration kinetics, germination and impact on malted flour
Knygos.lt klubas Knygos.lt nariams
71,60 €
-30%
Įprastai
102,29 €
  • Išsiųsime per 12–18 d.d.
Beneficial impacts of sprouting legume seed explored. Temperature-dependent hydration kinetics and physico-chemical traits of mung bean covered. The hydration rate depends on the soaking temperature. Modeled the hydration phenomena with the available mathematical models and their fitting adequacy adjudged. The soaking time and temperature as optimized were followed to subject the hydrated mung bean to germinate under specific conditions. After dehydrating the malted seeds and flour were further…
  • Leidėjas:
  • ISBN-10: 3639662296
  • ISBN-13: 9783639662290
  • Formatas: 15.2 x 22.9 x 0.4 cm, minkšti viršeliai
  • Kalba: Anglų

Green gram hydration kinetics, germination and impact on malted flour (el. knyga) (skaityta knyga) | knygos.lt

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Beneficial impacts of sprouting legume seed explored. Temperature-dependent hydration kinetics and physico-chemical traits of mung bean covered. The hydration rate depends on the soaking temperature. Modeled the hydration phenomena with the available mathematical models and their fitting adequacy adjudged. The soaking time and temperature as optimized were followed to subject the hydrated mung bean to germinate under specific conditions. After dehydrating the malted seeds and flour were further analyzed for the physico-chemical, functional, and nutritional characterization. Several advanced instrumental analysis methods are used further to characterize the malted grain to be used as the important ingredient in the preparation of value-added products.

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  • Autorius: Kamlesh Prasad
  • Leidėjas:
  • ISBN-10: 3639662296
  • ISBN-13: 9783639662290
  • Formatas: 15.2 x 22.9 x 0.4 cm, minkšti viršeliai
  • Kalba: Anglų

Beneficial impacts of sprouting legume seed explored. Temperature-dependent hydration kinetics and physico-chemical traits of mung bean covered. The hydration rate depends on the soaking temperature. Modeled the hydration phenomena with the available mathematical models and their fitting adequacy adjudged. The soaking time and temperature as optimized were followed to subject the hydrated mung bean to germinate under specific conditions. After dehydrating the malted seeds and flour were further analyzed for the physico-chemical, functional, and nutritional characterization. Several advanced instrumental analysis methods are used further to characterize the malted grain to be used as the important ingredient in the preparation of value-added products.

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