This chapter brings together data from those studies and evaluates the ancient practice of sprouting seeds for food and feed uses from a contemporary viewpoint. Consolidation of this information about seed sprouting from numerous disciplines provides a view of the role that germination studies have played in the evolution of biological chemistry and how intimately interrelated it is with food science and nutrition.
Informations de publication
- Publié: 1982
- Éditeur: Plenum Press
- Dewey Decimal: 581.192
- Bibliothèque ECHO: 581.192 FIN