| 000 | 00922nab a22003137a 4500 | ||
|---|---|---|---|
| 001 | G65505 | ||
| 003 | MX-TxCIM | ||
| 005 | 20170719110413.0 | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 022 | 0 | _a0022-1147 | |
| 040 | _aMX-TxCIM | ||
| 082 | 0 | 4 | _a85-009158 |
| 100 | 1 |
_aDexter, J.E. _9475 |
|
| 245 | 0 | 0 |
_aAmino acid composition of spaghetti: _b effect of drying conditions on total and available lysine [Semolina, color, cooking quality, protein solubility] |
| 260 | _c1984 | ||
| 340 | _aPrinted | ||
| 500 | _aIncludes references | ||
| 546 | _aEnglish | ||
| 595 | _aAC | ||
| 650 | 1 | 0 | _aFlours and semolinas |
| 650 | 1 | 0 | _aFood composition |
| 650 | 1 | 0 | _aFood processing |
| 650 | 1 | 0 | _aPasta |
| 650 | 1 | 0 | _aProteins, amides and amino acids |
| 700 | 1 |
_aMatsuo, R.R., _ecoaut. |
|
| 700 | 1 |
_aTkachuk, R., _ecoaut. |
|
| 773 | 0 | _tJournal of Food Science (USA). (Jan-Feb 1984). v. 49(1) p. 225-228 | |
| 942 | _cJA | ||
| 999 |
_c18949 _d18949 |
||