Beschreibung
This volume details established methodologies, innovative techniques, protocols, and analytical tools to advance the study of cereal- and millet-based foods. The chapters guide readers through thermal, non-thermal, bioprocessing, and analytical advancements. Written in the format of the Methods and Protocols in Food Science series, each chapter lists the necessary materials and methods for readily reproducible protocols and includes notes on how to avoid and solve typical problems. Authoritative and cutting-edge, Cereal and Millet-Based Foods: Innovative Processing and Analytical Techniques aims to provide practical guidance and inspire further research and innovation that will benefit global food systems.
Herstellerkennzeichnung:
Springer Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE
E-Mail: juergen.hartmann@springer.com
