02641nam 2200637 a 450 991081521880332120200520144314.01-282-95479-297866129547950-12-380887-1(CKB)2670000000062249(EBL)625340(OCoLC)700701869(SSID)ssj0000469234(PQKBManifestationID)12174053(PQKBTitleCode)TC0000469234(PQKBWorkID)10510476(PQKB)11721065(Au-PeEL)EBL625340(CaPaEBR)ebr10440521(CaONFJC)MIL295479(MiAaPQ)EBC625340(EXLCZ)99267000000006224920110202d2011 uy 0engur|n|---|||||txtccrFlour and breads and their fortification in health and disease prevention[electronic resource] /edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel1st ed.London Elsevier Science20111 online resource (543 p.)Description based upon print version of record.0-12-380886-3 Includes bibliographical references and index.section 1. Flour and breads -- section 2. Fortification of flour and breads and their metabolic effects. 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. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differeFlourAdditivesFlourHealth aspectsBreadAdditivesFlourAdditives.FlourHealth aspects.BreadAdditives.613.2664.72272Preedy Victor R858423Watson Ronald R(Ronald Ross)872276Patel Vinood B863597MiAaPQMiAaPQMiAaPQBOOK9910815218803321Flour and breads and their fortification in health and disease prevention4003759UNINA