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Language: en
Pages: 190
Pages: 190
Type: BOOK - Published: 2021-05-07 - Publisher: MDPI
Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sou
Language: en
Pages: 179
Pages: 179
Type: BOOK - Published: 2020-04-16 - Publisher: Springer Nature
Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking
Language: en
Pages: 368
Pages: 368
Type: BOOK - Published: 2019-01-02 - Publisher: Royal Society of Chemistry
Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidem
Language: en
Pages: 452
Pages: 452
Type: BOOK - Published: 2012-08-29 - Publisher: John Wiley & Sons
The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance
Language: en
Pages: 320
Pages: 320
Type: BOOK - Published: 2017-08-02 - Publisher: BoD – Books on Demand
In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prev