[PDF.85cn] “Furundu”, a Roselle Seed-based Fermented Food: Physicochemical and functional attributes

“Furundu”, a Roselle Seed-based Fermented Food: Physicochemical and functional attributes

[PDF.oe95] “Furundu”, a Roselle Seed-based Fermented Food: Physicochemical and functional attributes

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 | #10384769 in Books |  Ingramcontent |  2013-12-26 |  2013-12-26 | Original language:English |  8.66 x.41 x5.91l,.60 | File type: PDF | 180 pages

 | Furundu a Roselle Seed Based Fermented Food

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As the world population continues to increase as predicted, shortages in conventional dietary protein (animal source) are anticipated. Plant proteins contribute 50 - 70% of the world total dietary needs. Cereal grains and pulses are the major groups that supply most of plant proteins in the world. These products do not always display the functionality required by food manufacturers. In recognition of the worldwide need for more dietary protein, especially for low-income ...

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