| 000 | 01569nam a2200397 a 4500 | ||
|---|---|---|---|
| 001 | ebr10531493 | ||
| 003 | CaPaEBR | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 110924s2012 iauad sb 001 0 eng d | ||
| 010 | _z 2011036013 | ||
| 020 | _z9780813818399 (hard cover alk. paper) | ||
| 020 | _z9781118229446 (e-book) | ||
| 040 |
_aCaPaEBR _cCaPaEBR |
||
| 035 | _a(OCoLC)794363821 | ||
| 050 | 1 | 4 |
_aTX393 _b.C48 2012eb |
| 082 | 0 | 4 |
_a641.3/31 _223 |
| 245 | 0 | 0 |
_aCereals and pulses _h[electronic resource] : _bnutraceutical properties and health benefits / _cedited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi. |
| 260 |
_aAmes, Iowa : _bWiley-Blackwell, _c2012. |
||
| 300 |
_axi, 314 p. : _bill. |
||
| 490 | 1 | _aFunctional food science and technology series | |
| 504 | _aIncludes bibliographical references and index. | ||
| 533 |
_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries. |
||
| 650 | 0 | _aCereals as food. | |
| 650 | 0 | _aLegumes as food. | |
| 650 | 0 | _aFunctional foods. | |
| 650 | 0 | _aGrain in human nutrition. | |
| 650 | 0 | _aVegetables in human nutrition. | |
| 655 | 7 |
_aElectronic books. _2local |
|
| 700 | 1 | _aYu, Liangli. | |
| 700 | 1 | _aCao, Rong. | |
| 700 | 1 |
_aShahidi, Fereidoon, _d1951- |
|
| 710 | 2 | _aebrary, Inc. | |
| 830 | 0 | _aFunctional food science and technology series. | |
| 856 | 4 | 0 |
_uhttp://site.ebrary.com/lib/rucke/Doc?id=10531493 _zAn electronic book accessible through the World Wide Web; click to view |
| 999 |
_c147139 _d147139 |
||