Над 4 милиона заглавия на английски и други езици! Открийте новата си история още днес! Безплатна доставка за поръчки над 69.99€

Проверка на състоянието на поръчката

Станете част от общност от любители на книгите от цял свят и получавате много предимства. Създай на безплатен акаунт

Безплатна доставка със Еконт над 69.99 €

Куриер Speedy 3.49 € Пункт на Speedy 3.49 € ЕКОНТ 3.99 € Еконтомат/Офис на Еконт 3.99 € Ekont Box 3.99 € Sameday 3.99 € Sameday box 3.99 € Box Now 3.99 €

Контакт

Как се пазарува?

Помощ

Моят акаунт

▸ Празна :-(

Changes in rice quality cooked by different methods

Name: Changes in rice quality cooked by different methods
Brand: LAP Lambert Academic Publishing
SKU: 18628016
Price: 47.16 EUR
Availability: InStock
Author: Suman Ambawat
ISBN: 9786202052832

Effect of cooking methods on nutritional, sensory and cooking qualities of rice varieties

Suman Ambawat

Език

Английски език

Книга С меки корици

Код Либристо: 18628016

Издателство LAP Lambert Academic Publishing, ноември 2016

Rice is an important cereal grain consumed by nearly half of the world's population. It is known as... Цялото описание

Код Либристо: 18628016

114 b

47.16 €

92.24 лв

Външен склад Изпращаме след 8-11 дни

30 дни за връщане на стоката

Клиентите са закупили също

Creativiteit en normalisatie in vertaling

С меки корици

46.39 € 90.72 лв

Pájaros JOCHEN GERNER

С твърди корици

28.16 € 55.08 лв

Laser diodowy w chirurgii ustnej

С меки корици

35.93 € 70.27 лв

Creadores de riqueza : emprendedores que cambiaron nuestras vidas Alejandro Gómez

С меки корици

27.54 € 53.86 лв

Wednesday: Převyprávění první série Tehlor Kay Mejia

С меки корици

15.32 € 29.96 лв

Non stancarti di andare Teresa Radice

С твърди корици

31.73 € 62.06 лв

Sombre Sentier Dominique Manotti

С меки корици

11.64 € 22.77 лв

Les Environs de Paris, Voyage d'Agrement En 4 Actes Et 8 Tableaux Monreal-H

С меки корици

19.36 € 37.86 лв

Das Übungsheft Mathematik - Kleines Einspluseins Nina Simon

Лист

9.68 € 18.93 лв

Methode Elementaire Du Dessin. Planches Auguste Louis Marie Ottin

С меки корици

17.44 € 34.12 лв

Cuadernos de Teoria, Grado Elemental Volumen 2 IBAÑEZ

Книга

26.87 € 52.55 лв

Frederic Mistral: Poete, Moraliste, Citoyen Lasserre-P

С меки корици

24.23 € 47.38 лв

Rice is an important cereal grain consumed by nearly half of the world's population. It is known as queen among cereals due to its nutritional value and higher digestibility. It is utilized mostly at household levels as cooked intact grains. Consumers' preference varies based on the type of rice & their origin. The cooking, sensory and nutritional qualities of rice varieties may be influenced by cooking methods depending upon techniques and conditions including time, temperature, moisture etc. Under the present changing scenario of society due to globalization, the cooking methods should be such that it may require less energy, minimum of manual work, inexpensive, ensure minimal loss of nutrients, maximum aesthetic value of cooked product and eco-friendly. Being a major cereal grain, evaluation of physical, nutritional, cooking and sensory qualities of rice has given highest priority. This work provides adequate information on the quality of rice which is important for health conscious consumers and is expected to be useful for minimizing fuel consumption while cooking as well as help plant breeders to further develop improved varieties with superior grain quality.