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20210617145248.0 |
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000205t||||||||nyua||||r|||||||||||eng|| |
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|a 0824788168
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|a AR-SrUBA
|b eng
|e rcaa2
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| 080 |
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|a 633.1=20
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| 080 |
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|a 664.6/.7=20
|2 3a Abr ES
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| 100 |
1 |
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|a Eliasson, Ann-Charlotte,
|d 1953-.
|9 39791
|
| 245 |
1 |
0 |
|a Cereals in breadmaking :
|b a molecular colloidal approach /
|c Ann-Charlotte Elliasson, Kare Larsson.
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| 260 |
|
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|a New York :
|b M. Dekker,
|c c1993.
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| 300 |
|
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|a vi, 376 p. :
|b il., diagrs. ;
|c 23 cm.
|
| 336 |
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|a texto
|2 rdacontent
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| 337 |
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|a sin mediación
|2 rdamedia
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| 338 |
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|a volumen
|2 rdacarrier
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| 490 |
|
0 |
|a Food science and technology
|v 55
|
| 505 |
0 |
0 |
|a Contenido: Basic concepts of surface and colloid chemistry -- Physicochemical behavior of the components of wheat flour -- Interactions between components -- Components in other cereals -- Flour -- Dough -- Bread.
|
| 650 |
|
7 |
|a PAN
|2 lemb2
|9 16939
|
| 650 |
|
7 |
|a CEREALES
|2 lemb2
|9 215
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| 700 |
1 |
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|a Larsson, Kare
|9 39792
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| 942 |
|
|
|2 cdu
|b 2000-02-05
|c BK
|d 021805
|h 664.6=20
|i ELIc
|z MT
|6 664620_ELIC
|
| 999 |
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|c 20611
|d 20611
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