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|a 849387906
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| 100 |
1 |
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|a Chinachoti, Pavinee
|e ed.
|9 20198
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|a Vodovotz, Yael
|e ed.
|9 20199
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| 245 |
0 |
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|a Bread staling
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| 260 |
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|a Boca Raton
|b CRC
|c 2001
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| 300 |
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|a 177 p.
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| 490 |
0 |
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|a Contemporary Food Science
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| 500 |
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
|
| 650 |
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0 |
|a PAN
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|a PANIFICACION
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|a PROPIEDADES REOLOGICAS
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| 650 |
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0 |
|a TECNICAS ANALITICAS
|9 240
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| 856 |
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|i En internet: http://dx.doi.org/10.1201/9781420036671
|u http://dx.doi.org/10.1201/9781420036671
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| 924 |
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|a Bread staling
|t Bread staling
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| 928 |
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|a Chinachoti
|b Pavinee
|f ed.
|
| 928 |
|
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|a Vodovotz
|b Yael
|f ed.
|
| 936 |
|
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|t Contemporary Food Science
|
| 939 |
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|a Clydesdale
|b Fergus M.
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| 945 |
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|a 2001
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| 948 |
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|a US
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| 950 |
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|a en
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| 959 |
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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| 965 |
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|a PAN
|
| 965 |
|
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|a PANIFICACION
|
| 965 |
|
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|a ENDURECIMIENTO DEL PAN
|
| 965 |
|
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|a PROPIEDADES REOLOGICAS
|
| 965 |
|
|
|a TECNICAS ANALITICAS
|
| 976 |
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|a AAG
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| 987 |
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|a http://dx.doi.org/10.1201/9781420036671
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|e CRC
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| 915 |
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|e 177 p.
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| 942 |
0 |
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|c ENLINEA
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| 999 |
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|c 10306
|d 10306
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| 830 |
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|a Contemporary Food Science
|9 64889
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