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000911375 008__ 160718t20102010fluaod\\ob\\\\001\0\eng\d
000911375 020__ $$z9781439815601
000911375 020__ $$a9781439882092 $$q(electronic book)
000911375 035__ $$a(MiAaPQ)EBC1446403
000911375 035__ $$a(Au-PeEL)EBL1446403
000911375 035__ $$a(CaPaEBR)ebr11166010
000911375 035__ $$a(OCoLC)908077499
000911375 040__ $$aMiAaPQ$$beng$$erda$$epn$$cMiAaPQ$$dMiAaPQ
000911375 050_4 $$aTX393$$b.S476 2010
000911375 0820_ $$a641.331$$222
000911375 1001_ $$aSerna Saldívar, Sergio R. Othón,$$eauthor.
000911375 24510 $$aCereal grains :$$bproperties, processing, and nutritional attributes /$$cSergio O. Serna-Saldívar.
000911375 264_1 $$aBoca Raton, Florida ;$$aLondon, [England] ;$$aNew York :$$bCRC Press,$$c2010.
000911375 264_4 $$c©2010
000911375 300__ $$a1 online resource (796 pages) :$$billustrations, photographs, charts, tables, graphs.
000911375 336__ $$atext$$2rdacontent
000911375 337__ $$acomputer$$2rdamedia
000911375 338__ $$aonline resource$$2rdacarrier
000911375 4901_ $$aFood Preservation Technology Series
000911375 504__ $$aIncludes bibliographical references and index.
000911375 506__ $$aAccess limited to authorized users.
000911375 588__ $$aDescription based on print version record.
000911375 650_0 $$aCereals as food.
000911375 650_0 $$aGrain.
000911375 77608 $$iPrint version:$$aSerna Saldívar, Sergio R. Othón.$$tCereal grains : properties, processing, and nutritional attributes.$$dBoca Raton, Florida ; London, [England] ; New York : CRC Press, c2010 $$hxlv, 747 pages $$kFood preservation technology series.$$z9781439815601 $$w2009045366
000911375 830_0 $$aFood preservation technology series.
000911375 852__ $$bebk
000911375 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=1446403$$zOnline Access
000911375 909CO $$ooai:library.usi.edu:911375$$pGLOBAL_SET
000911375 980__ $$aEBOOK
000911375 980__ $$aBIB
000911375 982__ $$aEbook
000911375 983__ $$aOnline