Millet Proteins
Book 1 of 3 in Food Chemistry Function And Analysis
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- Format
- Hardcover
- Pages
- 290
- Published
- 2026
- Publisher
- Royal Society of Chemistry
About this book
The story
In a world increasingly turning to plant-based proteins for health, sustainability, and ethical reasons, millet stands out as a versatile and ancient grain with remarkable benefits.
Grown primarily in Asia and Africa, these small, round whole grains are celebrated for their resilience to drought and pests, making them
Volume 1 of 3 in Food Chemistry Function And Analysis
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