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Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The cultivation of pseudocereals has spread to over 70 different countries due to their attractive nutritional properties and for food security. This book discusses necessary information on different pseudocereals as well as practical information on cultivation procedures, equipment, food processing using pseudocereals and the use of by-products for bioactive compound extraction. It addresses concerns regarding globalization, food security, climate change and the needs of underdeveloped or developing countries.
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