| 書目名稱 | Peanut Processing Characteristics and Quality Evaluation | | 編輯 | Qiang Wang | | 視頻video | http://file.papertrans.cn/743/742883/742883.mp4 | | 概述 | Elaborates sensory, physical and chemical nutrition and processing characteristics of different peanut varieties systematically.Reveals the relationship between raw materials and qualities of peanut p | | 圖書封面 |  | | 描述 | .This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality.. .The book goes on to examine the relationship between raw materials and the qualities of peanut protein, peanut oil and other main peanut processing products. As such, it provides a valuable reference guide for research into the raw materials, change mechanisms and control technologies used in peanut processing, laying the groundwork for the development of new disciplines in “grain and oil processing quality”. It will be useful for graduate students, researchers, and management groups from multidisciplinary audiences, covering both food science & technology and public health.. | | 出版日期 | Book 2018 | | 關(guān)鍵詞 | Peanut process; Processing quality; Processing suitability; Special varieties; Processing Characteristic | | 版次 | 1 | | doi | https://doi.org/10.1007/978-981-10-6175-2 | | isbn_softcover | 978-981-13-5587-5 | | isbn_ebook | 978-981-10-6175-2 | | copyright | Springer Nature Singapore Pte Ltd. 2018 |
The information of publication is updating
|
|
|Archiver|手機(jī)版|小黑屋|
派博傳思國際
( 京公網(wǎng)安備110108008328)
GMT+8, 2026-1-29 07:42
發(fā)表于 2025-3-21 19:58:42
