| 000 | 01075nab a22003737a 4500 | ||
|---|---|---|---|
| 001 | G17780 | ||
| 003 | MX-TxCIM | ||
| 005 | 20170719154925.0 | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 040 | _aMX-TxCIM | ||
| 041 | 0 | _aEn | |
| 043 | _aUS | ||
| 072 | 0 | _aQ05 | |
| 090 | _aCIS-77 | ||
| 100 | 1 | _aVillegas, E. | |
| 245 | 0 | 0 | _aEffects of thiolated gelatins and glutathione on rheological properties of wheat doughs |
| 260 | _c1963 | ||
| 340 | _aPrinted | ||
| 500 | _aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352 | ||
| 500 | _aTables, literature cited p. 703 | ||
| 546 | _aEnglish | ||
| 591 | _aMIC 8565-R|3 | ||
| 595 | _aCSC | ||
| 650 | 1 | 0 | _aAdditives |
| 650 | 1 | 0 | _aBakery additives |
| 650 | 1 | 0 | _aFood additives |
| 650 | 1 | 0 | _aGelatin |
| 650 | 1 | 0 |
_aPeptides _92178 |
| 650 | 1 | 0 | _aRheological properties |
| 700 | 1 |
_aPomeranz, Y., _ecoaut. |
|
| 700 | 1 |
_aShellenberger, J.A., _ecoaut. |
|
| 773 | 0 |
_tCereal Chemistry _n607507, 613149 _gv. 40, no. 6, p. 694-703 |
|
| 942 | _cJA | ||
| 999 |
_c11498 _d11498 |
||