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000757777 020__ $$z9780123808868
000757777 020__ $$a9780123808875 (electronic bk.)
000757777 035__ $$a(MiAaPQ)EBC625340
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000757777 035__ $$a(OCoLC)700701869
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000757777 050_4 $$aTX769$$b.F56 2011
000757777 24500 $$aFlour and breads and their fortification in health and disease prevention/$$cedited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
000757777 250__ $$a1st ed.
000757777 260__ $$aLondon :$$bElsevier Science,$$c2011.
000757777 300__ $$axvii, 524 p. :$$bill. (some col.)
000757777 336__ $$atext$$2rdacontent
000757777 337__ $$acomputer$$2rdamedia
000757777 338__ $$aonline resource$$2rdacarrier
000757777 504__ $$aIncludes bibliographical references and index.
000757777 5050_ $$asection 1. Flour and breads -- section 2. Fortification of flour and breads and their metabolic effects.
000757777 506__ $$aAccess limited to authorized users.
000757777 650_0 $$aFlour$$xAdditives.
000757777 650_0 $$aFlour$$xHealth aspects.
000757777 650_0 $$aBread$$xAdditives.
000757777 655_0 $$aElectronic books
000757777 7001_ $$aPreedy, Victor R.
000757777 7001_ $$aWatson, Ronald R.$$q(Ronald Ross)
000757777 7001_ $$aPatel, Vinood B.
000757777 852__ $$bebk
000757777 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=625340$$zOnline Access
000757777 909CO $$ooai:library.usi.edu:757777$$pGLOBAL_SET
000757777 980__ $$aBIB
000757777 980__ $$aEBOOK
000757777 982__ $$aEbook
000757777 983__ $$aOnline