We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
£112.34
Bread Consumption Health - Food and Beverage Research Book
Price data last checked 53 day(s) ago - refreshing...
Price History & Forecast
Last 38 days • 38 data points (No recent data available)
Price Distribution
Price distribution over 38 days • 4 price levels
Price Analysis
Most common price: £108 (16 days, 42.1%)
Price range: £102 - £112
Price levels: 4 different prices over 38 days
Description
Key Features
Analyzes the connection between bread consumption and health through a collection of leading research studies and modern trends.
Explores the use of various ingredients and beneficial by-products to improve the overall nutritional value of flour mixtures.
Discusses the inclusion of fruits and derivatives to act as a source of fiber, resistant starch, and high antioxidant capacity.
Examines the benefits of whole wheat flour produced in stone mills for creating high-fiber food options.
Provides information on developing bread products with a lower glycemic index through traditional milling methods.
Product Specifications
- Format
- hardcover
- ASIN
- 1620810905
- Domain
- Amazon UK
- Release Date
- 01 January 2013
- Listed Since
- 03 February 2012
Barcode
No barcode data available
Similar Products You Might Like
Bread: Consumption, Cultural Significance & Health Effects (Food and Beverage Consumption and Health)
Advances in Cereal & Pseudocereal Researches for Functional Foods (Food Science and Technology)
Nova Science Publishers Inc
Bread Making: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Breadmaking: Improving Quality: Second edition (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Trends in Wheat and Bread Making
Academic Press
Fibre-Rich and Wholegrain Foods: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Whole Grains and Health
Wiley-Blackwell
Wheat Quality For Improving Processing And Human Health
Springer
Technology of Functional Cereal Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)
Functional Cereals and Cereal Foods: Properties, Functionality and Applications
FOOD AS MEDICINE
Wheat: Environment, Food and Health
Wiley
Buckwheat: Composition, Production and Uses (Agriculture Issues and Policies)
Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare
Bread and Its Fortification: Nutrition and Health Benefits (Food Biology Series)
CRC Press
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Academic Press
Dietary Fiber, Fruit and Vegetable Consumption and Health (Nutrition and Diet Research Progress)
Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
CRC Press
Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
Health-Promoting Food Ingredients during Processing (Food Biotechnology and Engineering)
CRC Press
Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations
Biobased Products from Food Sector Waste: Bioplastics, Biocomposites, and Biocascading