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Haros, Claudia Monika | Schoenlechner, Regine

Pseudocereals : Chemistry and Technology

2016 - Blackwell

256 p.

The book will include: the origin, production and utilization of pseudocereals; structure and composition of kernels; carbohydrates/fibre/bioactive compounds of kernels; proteins and amino acids of kernels; lipids of kernels; pseudocereal dry and wet milling: processes, products and applications; food uses of whole pseudocereals; pseudocereals in gluten free products; and the nutritional and health implications of pseudocereal intake. [Publisher's Text]

100000 characters.