Effects of thiolated gelatins and glutathione on rheological properties of wheat doughs
Material type:
ArticleLanguage: En Publication details: 1963Subject(s):
In:
Cereal Chemistry v. 40, no. 6, p. 694-703607507, 613149
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | CIMMYT Staff Publications Collection | CIS-77 (Browse shelf(Opens below)) | 1 | Available | 607507 | |||
| Article | CIMMYT Knowledge Center: John Woolston Library | CIMMYT Staff Publications Collection | CIS-77 (Browse shelf(Opens below)) | 2 | Available | 613149 |
Browsing CIMMYT Knowledge Center: John Woolston Library shelves, Collection: CIMMYT Staff Publications Collection Close shelf browser (Hides shelf browser)
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