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00000cam a2200000Mu 4500 |
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ocn700701869 |
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OCoLC |
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20240909213021.0 |
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m o d |
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110205s2011 vtu o 000 0 eng d |
| 040 |
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|a MERUC
|b eng
|e pn
|c MERUC
|d EBLCP
|d OCLCQ
|d IDEBK
|d OCLCQ
|d UKDOC
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|d OCLCQ
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|d OCLCQ
|d MERUC
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|d OCLCF
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| 020 |
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|a 9780123808875
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|a 0123808871
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|a (OCoLC)700701869
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|a TX558.W5
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|a HCDD
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|a Preedy, Victor.
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|a Flour and Breads and their Fortification in Health and Disease Prevention.
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|a Burlington :
|b Elsevier Science,
|c 2011.
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| 300 |
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|a 1 online resource (543 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Front Cover; Flour and Breads and their Fortification in Health and Disease Prevention; Copyright; Contents; LIST OF CONTRIBUTORS; PREFACE; Section 1 -Flour and Breads; Section 2 -Fortification of Flour and Breads and their Metabolic Effects; INDEX.
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|a Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Secondly, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differen.
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|a Print version record.
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| 650 |
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|a Flour
|x Additives.
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| 650 |
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|a Flour
|x Health aspects.
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| 650 |
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|a Bread
|x Additives.
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| 650 |
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|a Bread
|x Health aspects.
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| 650 |
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|a Medicine, Preventive.
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| 650 |
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|a Enriched foods.
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| 650 |
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7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
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7 |
|a Enriched foods
|2 fast
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| 650 |
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7 |
|a Medicine, Preventive
|2 fast
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| 700 |
1 |
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|a Watson, Ronald Ross.
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| 700 |
1 |
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|a Patel, Vinood B.
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| 758 |
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|i has work:
|a Flour and breads and their fortification in health and disease prevention (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFXBxFj3GWxgbMRGKpFqcP
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
8 |
|i Print version:
|a Preedy, Victor.
|t Flour and Breads and their Fortification in Health and Disease Prevention.
|d Burlington : Elsevier Science, ©2011
|z 9780123808868
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| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=625340
|y Click for online access
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| 903 |
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|a EBC-AC
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| 994 |
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|a 92
|b HCD
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