£74.99
This book compiles global research on eight key functional grains, from oats to quinoa. It covers their nutritional properties and food development, with a special focus on using fermentation to improve the sensory and nutrition profiles of the final products.
This book compiles global research on eight key functional grains, from oats to quinoa. It covers their nutritional properties and food development, with a special focus on using fermentation to improve the sensory and nutrition profiles of the final products.
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