Dublin Core
Title
Food Legumes: Physicochemical and Nutritional Properties
Subject
antioxidant activity
Nutritional Properties
nutritional value
Description
This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health.
Creator
Amarowicz, Ryszard (editor)
Source
https://directory.doabooks.org/handle/20.500.12854/76578
Publisher
MDPI - Multidisciplinary Digital Publishing Institute
Date
Basel, Switzerland, 2021
Contributor
Shiefti Dyah Alyusi
Rights
https://creativecommons.org/licenses/by/4.0/
Format
PDF
Language
English
Type
Textbooks
Identifier
ISBN : 9783036511481, 9783036511498
DOI : 10.3390/books978-3-0365-1149-8