Cereals Processing And Nutritional Quality  at Meripustak

Cereals Processing And Nutritional Quality

Books from same Author: Ram, Sewa and B.Mishra

Books from same Publisher: New India Publishing Agency

Related Category: Author List / Publisher List


  • Retail Price: ₹ 4995/- [ 7.00% off ]

    Seller Price: ₹ 4645

Sold By: T K Pandey      Click for Bulk Order

Offer 1: Get ₹ 111 extra discount on minimum ₹ 500 [Use Code: Bharat]

Offer 2: Get 7.00 % + Flat ₹ 100 discount on shopping of ₹ 1500 [Use Code: IND100]

Offer 3: Get 7.00 % + Flat ₹ 300 discount on shopping of ₹ 5000 [Use Code: MPSTK300]

Free Shipping (for orders above ₹ 499) *T&C apply.

In Stock

Free Shipping Available



Click for International Orders
  • Provide Fastest Delivery

  • 100% Original Guaranteed
  • General Information  
    Author(s)Ram, Sewa and B.Mishra
    PublisherNew India Publishing Agency
    ISBN9789380235073
    Pages326
    BindingHardcover
    LanguageEnglish
    Publish YearJanuary 2010

    Description

    New India Publishing Agency Cereals Processing And Nutritional Quality by Ram, Sewa and B.Mishra

    Cereals are the major sources of energy and provide proteins, dietary fibre, minerals, vitamins and other nutritional factors to the human beings. Among cereals, wheat, barley, rice and maize are the major sources of food and feed. There are large numbers of cereal based products being consumed across the world all of which have specific quality requirements. In addition cereals have been explored for their use in several industrial applications such as bio-fuels and biodegradable products. Therefore, improving quality of cereals for food, feed and industrial applications has paramount importance in world economy. However, the improvement in the processing and nutritional quality of cereals depends on understanding the chemical and the genetic constituents governing quality traits. Excellent progress has been made in understanding the chemical and molecular basis of cereal quality. The book contains detailed aspects of the quality requirements of different products of wheat, rice, maize and barley and also the chemical and molecular components governing these traits. The strategy to improve these cereals using markers assisted selection and transgenic approach has been discussed in greater detail in the book.