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Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods Duncan Onyango, Phd Mbuge-Tilahun Seyoum, Phd Work
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Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods
Duncan Onyango, Phd Mbuge-Tilahun Seyoum, Phd Work
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 27 de enero de 2026 |
| ISBN13 | 9780443334337 |
| Editores | Elsevier Science Publishing Co Inc |
| Páginas | 624 |
| Dimensiones | 276 × 213 × 32 mm · 1,65 kg |
| Editor | Bultosa, Geremew, PhD (Professor, Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Botswana. Professor G. Bultosa's expertise is in food science and technology and chemistry, specifically food chemistry, |
| Editor | Mbuge, Duncan Onyango, PhD (Chairman and Associate Professor, Department of Environmental and Biosystems Engineering, Nairobi, Kenya) |
| Editor | Workneh, Tilahun Seyoum, PhD |
