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Cereal Grains: Processing Methods for Preserving Nutritional Value

Print length: 408 pages
Language: English
Publication date: 29 August 2025

Discover the crucial link between cereal grain processing and nutritional value with “Cereal Grains: Processing Methods for Preserving Nutritional Value.” This essential guide delves into how various traditional and modern techniques impact nutrient content, bioavailability, and overall food quality. Ideal for food scientists, nutritionists, and industry professionals, this book offers updated insights into innovative processing methods that minimize nutrient loss and enhance health benefits in cereal-based products. Understand the science behind optimizing grain processing for better health outcomes and bridge the gap between research and practical application. Essential reading for anyone looking to improve the nutritional profile of cereal-based foods and create healthier food products.