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Cereals in breadmaking: A molecular colloidal approach

By: Eliasson, A.
Contributor(s): Larsson, K [coaut.].
Material type: materialTypeLabelBookSeries: Food Science and Technology, A Series of Monographs ; No. 55.Analytics: Show analyticsPublisher: New York (USA) : Marcel Dekker, 1993Description: 376 pages.ISBN: 0-8247-8816-8.Subject(s): Breadmaking AGROVOC | Cereals | Chemical composition | Chemicophysical properties | ColloidsDDC classification: 664.752 Collection: General Book Collection
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Item type Current location Collection Call number Copy number Status Date due Barcode Item holds
Book CIMMYT Knowledge Center: John Woolston Library

Lic. Jose Juan Caballero Flores

 

General Book Collection 664.752 ELI (Browse shelf) 1 Available 625636
Total holds: 0

English

General Book Collection

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