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20130408093000.0 |
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120621s2008 enk eng |
| 020 |
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|a 1420066730 (CRC Press)
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|a 1613444087 (ebook)
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|a 1845691776 (hardback : alk. paper)
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|a 1845693884 (ebook)
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|a 9781420066739 (CRC Press)
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|a 9781613444085 (ebook)
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|a 9781845691776 (hardback : alk. paper)
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|a 9781845693886 (ebook)
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|a TP434
|b .T43 2008
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|a TP434
|b .T43 2008
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| 245 |
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|a Technology of functional cereal products
|c edited by Bruce R. Hamaker
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| 260 |
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|a Cambridge :
|b Woodhead ,
|c c2008
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| 300 |
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|a xx, 548 p. :
|b ill ;
|c 24 cm.
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| 490 |
1 |
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|a Woodhead Publishing in food science, technology and nutrition
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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. Introductory issues -- 2. Technology of functional cereal products
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| 520 |
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|a Reviews technologies for producing a range of cereal products with different health-promoting properties and acceptable sensory quality. This work summarizes the health effects of whole grains and cereal components such as resistant starch. It also focuses on technologies to improve the quality of a range of cereal product
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| 650 |
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|a Cereal products
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| 650 |
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|a Enriched cereal products
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| 650 |
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|a Functional foods
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| 700 |
1 |
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|a Hamaker, Bruce R. ,
|e author
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| 999 |
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|a 1000152175
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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