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Effects of thiolated gelatins and glutathione on rheological properties of wheat doughs

By: Villegas, E.
Contributor(s): Pomeranz, Y [coaut.] | Shellenberger, J.A [coaut.].
Material type: materialTypeLabelArticlePublisher: 1963Subject(s): Additives | Bakery additives | Food additives | Gelatin | Peptides | Rheological properties In: Cereal Chemistry v. 40, no. 6, p. 694-703607507, 613149Collection: CIMMYT Staff Publications Collection
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Article CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

CIMMYT Staff Publications Collection CIS-77 (Browse shelf) 1 Available 607507
Article CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

CIMMYT Staff Publications Collection CIS-77 (Browse shelf) 2 Available 613149
Total holds: 0

Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352

Tables, literature cited p. 703

English

MIC 8565-R|3

CIMMYT Staff Publications Collection

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