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|a Eliasson, Ann-Charlotte,
|d 1953-
|
| 245 |
1 |
0 |
|a Cereals in breadmaking :
|b a molecular colloidal approach /
|c Ann-Charlotte Eliasson, Kåre Larsson.
|
| 260 |
|
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|a New York :
|b Marcel Dekker,
|c ©1993.
|
| 300 |
|
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|a 1 online resource (vi, 376 pages) :
|b illustrations.
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| 336 |
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|a computer
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|b cr
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| 490 |
1 |
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|a Food science and technology ;
|v 55.
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 588 |
0 |
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|a Print version record.
|
| 650 |
|
0 |
|a Bread
|x Analysis.
|
| 650 |
|
0 |
|a Grain
|x Analysis.
|
| 650 |
|
0 |
|a Colloids.
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| 650 |
|
7 |
|a Bread
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7 |
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|
7 |
|a Grain
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|0 (OCoLC)fst00945892.
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|a Electronic book.
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|a Larsson, Kåre,
|d 1937-
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|i Print version:
|a Eliasson, Ann-Charlotte, 1953-
|t Cereals in breadmaking.
|d New York : Marcel Dekker, ©1993
|z 0824788168
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|w (OCoLC)27186560.
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|a Food science and technology (Marcel Dekker, Inc.) ;
|v 55.
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