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Pulses and Pulse Ingredients

Pulses and Pulse Ingredients


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About the Book

Pulses and Pulse Ingredients: Processing, Technology and Product Development provides a complete and comprehensive overview of pulses, with coverage from raw ingredients, to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses, with separate chapters covering whole pulses, pulse flours, starches, proteins and fibers. Final sections cover technology, challenges and potential resolutions.

As pulses are one of the hottest topics in cereal and grain science, this book, written by industrial researchers working at the cutting-edge of pulses and pulse ingredients, brings practical applied knowledge on this rapidly expanding field. It is essential reading for cereal and grain science academics and postgraduate students and industrial product developers in cereal and grain companies.


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Product Details
  • ISBN-13: 9780128115237
  • Publisher: Woodhead Publishing and AACC International Press
  • Publisher Imprint: Woodhead Publishing and AACC International Press
  • Height: 229 mm
  • No of Pages: 336
  • Spine Width: 0 mm
  • Width: 152 mm
  • ISBN-10: 0128115238
  • Publisher Date: 01 Aug 2021
  • Binding: Paperback
  • Language: English
  • Returnable: Y
  • Sub Title: Processing, Technology and Product Development


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