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1. Functional properties of food components

by Pomeranz, Y.

Material type: book Book Publisher: Orlando, FL (USA) : Academic Press, 1985Collection: General Book CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 641 POM] (1).

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2. Handbook of cereal science and technology

by Kulp, K [ed.] | Lorenz, K.J [ed.].

Material type: book Book Publisher: New York (USA) : Marcel Dekker, 1991Collection: General Book CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 664.7 LOR] (1).

3. Cereals in breadmaking: A molecular colloidal approach

by Eliasson, A | Larsson, K [coaut.].

Material type: book Book Publisher: New York (USA) : Marcel Dekker, 1993Collection: General Book CollectionAvailability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: 664.752 ELI] (1).

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