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Pseudocereals = chemistry and techno...

Schoenlechner, Regine.

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Pseudocereals = chemistry and technology /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Pseudocereals/ edited by Claudia Monika Haros, Regine Schoenlechner.
Reminder of title:	chemistry and technology /
other author:	Schoenlechner, Regine.
Published:	Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons, : 2017.,
Description:	1 online resource.
Notes:	Includes index.
[NT 15003449]:	Origin, production and utilization of pseudocereales -- Structure and composition of kernels -- Carbohydrates of kernels -- Dietary fiber and bioactive compounds of kernels -- Proteins and amino acids of kernels -- Lipids of kernels -- Pseudocereal dry and wet milling : processes, products and applications -- Food uses of whole pseudocereals -- Pseudocereals in gluten-free products -- Nutritional and health implications of pseudocereal intake.
Subject:	Grain - Technological innovations. -
Online resource:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781118938256
ISBN:	9781118938256

Pseudocereals = chemistry and technology /
Pseudocerealschemistry and technology /[electronic resource] :edited by Claudia Monika Haros, Regine Schoenlechner. - 1st ed. - Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons,2017. - 1 online resource.

Includes index.

Origin, production and utilization of pseudocereales -- Structure and composition of kernels -- Carbohydrates of kernels -- Dietary fiber and bioactive compounds of kernels -- Proteins and amino acids of kernels -- Lipids of kernels -- Pseudocereal dry and wet milling : processes, products and applications -- Food uses of whole pseudocereals -- Pseudocereals in gluten-free products -- Nutritional and health implications of pseudocereal intake.

ISBN: 9781118938256Subjects--Topical Terms:

3318589
Grain
--Technological innovations.

LC Class. No.: SB189 / .P775 2017eb

Dewey Class. No.: 633.1

Pseudocereals = chemistry and technology /
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245 0 0 $a Pseudocereals $h [electronic resource] : $b chemistry and technology / $c edited by Claudia Monika Haros, Regine Schoenlechner.
250 $a 1st ed.
260 $a Chichester, West Sussex, UK ; $a Hoboken, NJ : $b Wiley-Blackwell, John Wiley & Sons, $c 2017.
300 $a 1 online resource.
500 $a Includes index.
505 0 $a Origin, production and utilization of pseudocereales -- Structure and composition of kernels -- Carbohydrates of kernels -- Dietary fiber and bioactive compounds of kernels -- Proteins and amino acids of kernels -- Lipids of kernels -- Pseudocereal dry and wet milling : processes, products and applications -- Food uses of whole pseudocereals -- Pseudocereals in gluten-free products -- Nutritional and health implications of pseudocereal intake.
588 $a Description based on print version record.
650 0 $a Grain $x Technological innovations. $3 3318589
650 0 $a Quinoa. $3 2205767
650 0 $a Grain amaranths. $3 3318590
650 0 $a Chia. $3 3318591
700 1 $a Schoenlechner, Regine. $3 3318588
700 1 $a Haros, Claudia Monika, $d 1966- $3 3318587
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118938256