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010   $a9786612954795
010   $a0-12-380887-1
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035   $a(OCoLC)700701869
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100   $a20110202d2011      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFlour and breads and their fortification in health and disease prevention$b[electronic resource] /$fedited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel
205   $a1st ed.
210   $aLondon $cElsevier Science$d2011
215   $a1 online resource (543 p.)
300   $aDescription based upon print version of record.
311   $a0-12-380886-3 
320   $aIncludes bibliographical references and index.
327   $asection 1. Flour and breads -- section 2. Fortification of flour and breads and their metabolic effects.
330   $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. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differe
606   $aFlour$xAdditives
606   $aFlour$xHealth aspects
606   $aBread$xAdditives
608   $aElectronic books.
615  0$aFlour$xAdditives.
615  0$aFlour$xHealth aspects.
615  0$aBread$xAdditives.
676   $a613.2
676   $a664.72272
701   $aPreedy$b Victor R$0858423
701   $aWatson$b Ronald R$g(Ronald Ross)$0872276
701   $aPatel$b Vinood B$0863597
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910459545503321
996   $aFlour and breads and their fortification in health and disease prevention$92257015
997   $aUNINA