| 000 | 00977nab a22003497a 4500 | ||
|---|---|---|---|
| 001 | G49171 | ||
| 003 | MX-TxCIM | ||
| 005 | 20170719155014.0 | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 022 | 0 | _a0009-0352 | |
| 040 | _aMX-TxCIM | ||
| 041 | 0 | _aEn | |
| 043 | _aUS | ||
| 072 | 0 | _aQ10 | |
| 082 | 0 | 4 | _a80-544203 |
| 100 | 1 |
_aDexter, J.E. _9475 |
|
| 245 | 0 | 0 | _aEffect of starch on pasta dough rheology and spaghetti cooking quality [Cereals] |
| 260 | _c1979 | ||
| 340 | _aPrinted | ||
| 500 | _aill. 36 ref | ||
| 500 | _aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352 | ||
| 546 | _aEnglish | ||
| 591 | _aCOMOD | ||
| 595 | _aAC | ||
| 650 | 1 | 0 |
_aFood technology _91119 |
| 650 | 1 | 0 | _aGrains including cereals and legumes |
| 650 | 1 | 0 | _aPasta |
| 650 | 1 | 0 | _aStarches |
| 700 | 1 |
_aMatsuo, R.R., _ecoaut. |
|
| 773 | 0 |
_tCereal Chemistry _n80-544203 _gv. 56, no. 3, p. 190-195 |
|
| 942 | _cJA | ||
| 999 |
_c13921 _d13921 |
||