Legumes : nutritional quality, processing and potential health benefits /

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Bibliographic Details
Imprint:	Cambridge : Royal Society of Chemistry, [2019] ©2019
Description:	1 online resource (xiv, 353 pages)
Language:	English
Series:	Food chemistry, function and analysis ; v. 8 Food chemistry, function and analysis ; v. 8.
Subject:	Legumes as food. Legumes -- Health aspects. COOKING -- General. Legumes as food. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12352862

Hidden Bibliographic Details
Other authors / contributors:	Martín-Cabrejas, Maria Ángeles, editor.
ISBN:	9781788016759 1788016750 9781788015721 178801572X 9781788011617 1788011619
Notes:	Includes bibliographical references and index. Online resource; title from PDF title page (EBSCO, viewed February 15, 2019).
Summary:	Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes.
Other form:	Print version: 9781788011617

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