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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