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Improving the nutritional and nutraceutical properties of wheat and other cereals
By Trust Beta (Editor), Trust Beta (Contribution by), Senay Simsek (Contribution by), Jayani Kulathunga (Contribution by), Bahri Ozsisli (Contribution by), Franklin Brian Apea-Bah (Contribution by), Marina Carcea (Contribution by), Ellen E. Blaak (Contribution by), Jingwen Xu (Contribution by), Weiqun Wang (Contribution by), Sachin Rustgi (Contribution by), Salman Naveed (Contribution by), Prasanna Shekar (Contribution by), Valerie Lullien-Pellerin (Contribution by), Helena Pachón (Contribution by), Dagmar Janovská (Contribution by), Petra Hlásná Cepková (Contribution by), Stefano D'Amico (Contribution by), Andrea Brandolini (Contribution by), Heinrich Grausgruber (Contribution by), Sarah Cox (Contribution by), Seong-Ho Lee (Contribution by), Dmitriy Smolensky (Contribution by), Kwaku G. Duodu (Contribution by), John Lubaale (Contribution by), Eugenie Kayitesi (Contribution by)
eBook
$190.00
By Trust Beta (Editor), Trust Beta (Contribution by), Senay Simsek (Contribution by), Jayani Kulathunga (Contribution by), Bahri Ozsisli (Contribution by), Franklin Brian Apea-Bah (Contribution by), Marina Carcea (Contribution by), Ellen E. Blaak (Contribution by), Jingwen Xu (Contribution by), Weiqun Wang (Contribution by), Sachin Rustgi (Contribution by), Salman Naveed (Contribution by), Prasanna Shekar (Contribution by), Valerie Lullien-Pellerin (Contribution by), Helena Pachón (Contribution by), Dagmar Janovská (Contribution by), Petra Hlásná Cepková (Contribution by), Stefano D'Amico (Contribution by), Andrea Brandolini (Contribution by), Heinrich Grausgruber (Contribution by), Sarah Cox (Contribution by), Seong-Ho Lee (Contribution by), Dmitriy Smolensky (Contribution by), Kwaku G. Duodu (Contribution by), John Lubaale (Contribution by), Eugenie Kayitesi (Contribution by)
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With more consumers moving away from traditional cereal-based foods due to concerns about health impacts, including wheat intolerance, the sector must develop next-generation nutritionally-enhanced cereal products to maximise market potential.
Improving the nutritional and nutraceutical properties of wheat and other cereals reviews key research into the nutritional components of cereals and their role in preventing chronic diseases, such as type 2 diabetes and cancer. Initial chapters cover ...
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