Development of Gluten-Free Pasta (notice n° 1331954)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02316cam a2200301zu 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | FRCYB88966310 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250429184531.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250429s2024 fr | o|||||0|0|||eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780443132384 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | FRCYB88966310 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FR-PaCSA |
| Language of cataloging | en |
| Transcribing agency | |
| Description conventions | rda |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gull Phd, Net, B.Ed., Amir |
| 245 01 - TITLE STATEMENT | |
| Title | Development of Gluten-Free Pasta |
| Statement of responsibility, etc. | ['Gull Phd, Net, B.Ed., Amir', 'Nayik M.Sc, Phd, Net, Gulzar Ahmad', 'Brennan Ph.D. In Food Science And Nutrition, Charles'] |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Name of producer, publisher, distributor, manufacturer | Academic Press |
| Date of production, publication, distribution, manufacture, or copyright notice | 2024 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p. |
| 336 ## - CONTENT TYPE | |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type code | c |
| Source | rdamdedia |
| 338 ## - CARRIER TYPE | |
| Carrier type code | c |
| Source | rdacarrier |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products. Presented in 11 chapters, the book focuses on the role of prebiotic fiber, hydrocolloids, fruit and vegetable by-product pomace and the physical, microstructural, sensory, and nutritional properties of the gluten-free pasta. The science of gluten intolerance is explained as well, with all relevant literature gathered and summarized in one place. Hence, this book lays a very solid foundation for the development of GF pasta which can be exploited as an essential therapeutic tool in the prevention of celiac disease. This comprehensive reference, written by world renowned scientists who elaborate on the study of different selected additives of plant origin, provides immense assistance in the field of research as many areas are still unexplored in the field of cereal science & technology. - Provides a comprehensive application of pseudocereals, hydrocolloids, and prebiotic dietary fiber in the development of gluten-free pasta - Brings holistic and integrated coverage of the role of plant derived ingredients in the development of gluten-free pasta - Covers the utilization of pseudo cereals for food, nutritional, and economical security |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Gull Phd, Net, B.Ed., Amir |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nayik M.Sc, Phd, Net, Gulzar Ahmad |
| 700 0# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Brennan Ph.D. In Food Science And Nutrition, Charles |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Access method | Cyberlibris |
| Uniform Resource Identifier | <a href="https://international.scholarvox.com/netsen/book/88966310">https://international.scholarvox.com/netsen/book/88966310</a> |
| Electronic format type | text/html |
| Host name | |
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