Improving the nutritional and nutraceutical properties of wheat and other cereals / edited by Professor Trust Beta, University of Manitoba, Canda.
| Other author | Beta, Trust. |
| Format | Electronic |
| Publication Info | Cambridge, UK ; Philadelphia, PA : Burleigh Dodds Science Publishing, 2021. |
| Description | xx, 360 pages : illustrations ; 23 cm. |
| Supplemental Content | Full text available from Taylor & Francis eBooks |
| Subjects |
| Series | Burleigh Dodds Series in Agricultural Science, 2059-6936 ; number 81 |
| Abstract | "With more consumers moving away from traditional cereal-based foods due to concerns about health impacts, including wheat intolerance, the sector must develop next generation nutritionally-enhanced cereal products to maximise market potential. Improving the nutritional and nutraceutical properties of wheat and other cereals provides a comprehensive coverage of the research into nutritional components of cereals, their interactions with the gut and the way processing can inhibit or optimise benefits. Despite the collection's strong focus on wheat and its nutritional properties, other cereal products, including oats, rye, spelt, sorghum and millet are discussed in terms of their own nutritional value"-- Provided by publisher. |
| Bibliography note | Includes bibliographical references and index. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2021931540 |
| ISBN | 9781786764799 (hardback) |
| ISBN | (mobi) |
| ISBN | (epub) |
| ISBN | (pdf) |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |