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| LEADER |
00747Nab#a22002054a#4500 |
| 001 |
INGC-PRO-00214 |
| 003 |
AR-LpUFI |
| 008 |
200710s2005 xx || |||t| 0 ||eng d |
| 040 |
|
|
|a AR-LpUFI
|b spa
|
| 110 |
2 |
|
|a Procesamiento de Alimentos
|g PROAL.
|9 314425
|
| 245 |
0 |
0 |
|a Gel textural characteristics of corn, cassava and yam starch blends
|b a mixture surface response methodology approach.
|
| 700 |
1 |
|
|a Karam, Laura B.
|9 314426
|
| 700 |
1 |
|
|a Grossmann, María Victoria E.
|9 314427
|
| 700 |
1 |
|
|a Silva, Rui Sergio S.F.
|9 314428
|
| 700 |
1 |
|
|a Ferrero, Cristina.
|9 289854
|
| 700 |
1 |
|
|a Zaritzky, Noemí E.
|9 265567
|
| 773 |
|
t |
|t arch-starke
|g Vol.57, no.2, 2005, pp.62-70
|d Weinheim : Wiley-VCH Verlag
|x 00389056
|
| 942 |
|
|
|c AJO
|6 _
|
| 990 |
|
|
|a GBY
|
| 999 |
|
|
|c 26570
|d 26570
|