Isbn: 9786208422721 - chickpea husk modification, characterization, and valorization: de (8 Ergebnisse)

Zustand: New.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Chickpea husk modification, characterization, and valorization | Kamlesh Prasad (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2025 | LAP LAMBERT Academic Publishing | EAN 9786208422721 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 104 pp. Englisch.

Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Chickpea husk is the major pulse milling by-product on processing of chickpea, which is mainly used as ruminant feed. Its nutritional significance in the human diet is less known. Chickpea husk is a rich source of dietary fibre. Husk is generated as by-product during roasting of chickpea for developing widely consumed puffed snack. Roasting of chickpea seeds, followed by dehusking and milling is used to prepare traditional product 'Sattu'. Chickpea husks contain various antinutritional substances like tannic acid and phytic acid. Chickpea husk was provided the hydro-thermal treatment to reduce antinutritional substances. Chickpea husk enriched cookies were thus prepared using different formulations. Nutritional analysis of cookies, colour, texture profile analysis, spread ratio, and dimensions have been analysed. Panellists analysed the organoleptic properties of the cookie's samples on a nine-point hedonic scale. Its incorporation in bakery products, has shown promising results in enhancing nutritional value and improving textural attributes.…

Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Chickpea husk is the major pulse milling by-product on processing of chickpea, which is mainly used as ruminant feed. Its nutritional significance in the human diet is less known. Chickpea husk is a rich source of dietary fibre. Husk is generated as by-product during roasting of chickpea for developing widely consumed puffed snack. Roasting of chickpea seeds, followed by dehusking and milling is used to prepare traditional product 'Sattu'. Chickpea husks contain various antinutritional substances like tannic acid and phytic acid. Chickpea husk was provided the hydro-thermal treatment to reduce antinutritional substances. Chickpea husk enriched cookies were thus prepared using different formulations. Nutritional analysis of cookies, colour, texture profile analysis, spread ratio, and dimensions have been analysed. Panellists analysed the organoleptic properties of the cookie's samples on a nine-point hedonic scale. Its incorporation in bakery products, has shown promising results in enhancing nutritional value and improving textural attributes.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 104 pp. Englisch.…