Carbohydrates in Grain Legume Seeds
内容简介
The compounds making up the dry weight of seeds play a major role in determining the nutritional quality and ultimately the uses and economic value of the seed. The carbohydrate fraction can be divided into starch, fibre and soluble carbohydrates. This book covers the chemistry, nutrional value, physiology, processing and breeding/biotechnology of carbohydrates in grain legume seeds.
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