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CRC Press Whole Grains: Processing, Product Development, Nutritional Aspects

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£120.96 £114.91 £117.33 £119.75 £122.17 £124.59 £127.01 28 July 2026 10 August 2026 23 August 2026 05 September 2026 18 September 2026
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Price range: £121 - £121

Price levels: 1 different prices over 53 days

Description

Whole grains play a vital role in healthy diets and disease prevention, making comprehensive technical knowledge essential for food industry professionals. This CRC Press book covers the complete spectrum of whole grain technology, examining processing methods, product development strategies, and nutritional composition across wheat, rice, barley, rye, sorghum, millet, maize, oats and other grains. The work synthesises current research to provide food scientists, manufacturers and nutritionists with practical guidance for developing and optimising whole grain products that meet consumer health expectations and regulatory requirements. Whether you are formulating new grain-based foods, improving existing products or understanding the science behind whole grain benefits, this resource delivers evidence-based insights into how different grains behave during processing and their nutritional profiles.

Key Features

Covers processing techniques for multiple whole grains including wheat, rice, barley, rye, sorghum, millet, maize and oats.

Addresses nutritional aspects and health benefits of whole grains for disease risk reduction.

Provides product development guidance tailored to whole grain formulation and manufacturing.

Offers CRC Press expertise in food science and technology for industry professionals.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
15 March 2019
Listed Since
28 September 2018

Barcode

No barcode data available

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