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noviembre 13, 2020

GRAIN-BASED FOODS descargar PDF gratis

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The Special Issue aims to provide a complete exploration of the scientific principles related to processing, fermentation/malting, and nutrition of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to health and nutritional value of the final grain-based products. Indeed, while grains remain the world&rsquo,s largest food yield&mdash,with more than 2.4 billion metric tons produced annually&mdash,consumer demands are on the rise for grain products sustainable from an environmental, social and economic viewpoint, in order to meet the growing demand for healthy and nutritious foods._,
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