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120620s2008 mau eng |
| 020 |
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|a 0123737397 (hardback : alk. paper)
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| 020 |
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|a 9780123737397 (hardback : alk. paper)
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| 050 |
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|a TP451.D53
|b G581 2008
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|a TP451.D53
|b G581 2008
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|a Gluten-free cereal products and beverages
|c edited by Elke K. Arendt and Fabio Dal Bello
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| 260 |
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|a Boston, Massachusetts :
|b Academic Press ,
|c c2008
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| 300 |
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|a xvi, 445 p. :
|b ill. ;
|c 25 cm.
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| 490 |
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|a Food science and technology international series
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Celiac disease -- 2. Labeling and regulatory issues -- 3. Detection of gluten -- 4. Rice -- 5. Sorghum and maize -- 6. Gluten-free foods and beverages from millets -- 7. Pseudocereals -- 8. Oat products and their current status in the celiac diet -- 9. Hydrocolloids -- 10. Dairy-based ingredients -- 11. Use of enzymes in the production of cereal-based functional foods and food ingredients -- 12. Sourdough/lactic acid bacteria -- 13. Gluten-free breads -- 14. Formulation and nutritional aspects of gluten-free cereal products and infant foods -- 15. Malting and brewing with gluten-free cereals -- 16. Cereal-based gluten-free functional drinks -- 17. The marketing of gluten-free cereal products -- 18. New product development : the case of gluten-free food products
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| 650 |
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|a Gluten-free foods
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| 700 |
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|a Arendt, Elke K. ,
|e author
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|a Dal Bello, Fabio ,
|e author
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| 999 |
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|a 1000151280
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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