Bioactive Factors and Processing Technology for Cereal Foods

Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.

Destinata sa promoveze consumul de alimente din cereale sau alimente din cereale integrale pentru a reduce riscul bolilor cronice si pentru a imbunatati nutritia dietetica zilnica in viitorul apropiat, cartea a fost scrisa in principal pentru cercetatori si studenti absolventi in domeniile nutritiei, stiintei alimentelor si biologie moleculara.