TY  - GEN
AU  - Emanuele Zannini (Ed)
AU  - Raffaella di Cagno (Ed)
TI  - Grain-based Foods: Processing, Properties, and Heath Attributes
SN  - books978-3-03897-219-8
PY  - 2018///
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - production
KW  - heath attributes
KW  - processing
KW  - properties
KW  - grains
N1  - Open Access
N2  - The Special Issue aims to provide a complete exploration of the scientific principles related to processing, fermentation/malting, and nutrition of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to health and nutritional value of the final grain-based products. Indeed, while grains remain the world’s largest food yield—with more than 2.4 billion metric tons produced annually—consumer demands are on the rise for grain products sustainable from an environmental, social and economic viewpoint, in order to meet the growing demand for healthy and nutritious foods
UR  - https://www.mdpi.com/books/pdfview/book/766
UR  - https://directory.doabooks.org/handle/20.500.12854/48802
ER  -