Beans, lentils and peas are recognised as pulses and, like cereals, are widely acknowledged as a globally important food due to their dietary and economic significance. Cultivated throughout the world the processing of this food stuff is amongst the most oldest and most important in food science.
Pulse Chemistry and Technology, written by Brijesh Tiwari and Narpinder Singh, is the first book dedicated solely to the area of pulse processing and chemistry. Serving as a comprehensive guide, the book describes the importance of pulses, the trends in consumption and production and details the physical and chemical characteristics of their constituents and how these can be effectively utilised.
Providing an up-to-date insight into pulse science, processing and technology, the book will serve as an invaluable comprehensive guide for undergraduate and postgraduate students, academic and industry experts working in all areas of grain processing.
Enjoy the revelations here.