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000461927 001__ 461927
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000461927 008__ 110924s2012\\\\iauad\\\sb\\\\001\0\eng\d
000461927 010__ $$z  2011036013
000461927 020__ $$z9780813818399 (hard cover alk. paper)
000461927 020__ $$z9781118229446 (e-book)
000461927 035__ $$a(CaPaEBR)ebr10531493
000461927 035__ $$a(OCoLC)785779939
000461927 040__ $$aCaPaEBR$$cCaPaEBR
000461927 05014 $$aTX393$$b.C48 2012eb
000461927 08204 $$a641.3/31$$223
000461927 24500 $$aCereals and pulses$$h[electronic resource] :$$bnutraceutical properties and health benefits /$$cedited by Liangli (Lucy) Yu, Rong Tsao, Fereidoon Shahidi.
000461927 260__ $$aAmes, Iowa :$$bWiley-Blackwell,$$c2012.
000461927 300__ $$axi, 314 p. :$$bill.
000461927 4901_ $$aFunctional food science and technology series
000461927 504__ $$aIncludes bibliographical references and index.
000461927 506__ $$aAccess limited to authorized users.
000461927 650_0 $$aCereals as food.
000461927 650_0 $$aLegumes as food.
000461927 650_0 $$aFunctional foods.
000461927 650_0 $$aGrain in human nutrition.
000461927 650_0 $$aVegetables in human nutrition.
000461927 655_7 $$aElectronic books.$$2lcsh
000461927 7001_ $$aYu, Liangli.
000461927 7001_ $$aCao, Rong.
000461927 7001_ $$aShahidi, Fereidoon,$$d1951-
000461927 830_0 $$aFunctional food science and technology series.
000461927 852__ $$bebk
000461927 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10531493$$zOnline Access
000461927 909CO $$ooai:library.usi.edu:461927$$pGLOBAL_SET
000461927 980__ $$aEBOOK
000461927 980__ $$aBIB
000461927 982__ $$aEbook
000461927 983__ $$aOnline