Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/49956
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dc.contributor.editorFereidoon Shahidi-
dc.contributor.editorRong Tsao-
dc.contributor.editorLiangli (Lucy) Yu-
dc.date.accessioned2019-03-04T08:01:29Z-
dc.date.available2019-03-04T08:01:29Z-
dc.date.issued2012-
dc.identifier.isbn978-0-8138-1839-9-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/49956-
dc.descriptionThis Book is about Cereal and pulse crops that are staple foods and that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components-
dc.language.isoenen_US
dc.publisherServices, Pondicherry, Indiaen_US
dc.subjectChemistry and nutraceutical compositionsen_US
dc.titleCereals and Pulsesen_US
dc.typeBooken_US
Appears in Collections:Medical Labratory

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