| 000 | 00630nab a22002177a 4500 | ||
|---|---|---|---|
| 001 | G448611 | ||
| 003 | MX-TxCIM | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 040 | _aMX-TxCIM | ||
| 090 | _aREP-11994 | ||
| 100 | 1 | _aPreston, K.R. | |
| 245 | 0 | 0 |
_aRemix and remix-to-peak baking methods: _b effects of fermentation time and salt on baking properties of a Canadian bread wheat |
| 260 | _c1984 | ||
| 546 | _aEnglish | ||
| 593 | _aLucia Segura | ||
| 595 | _aRPC | ||
| 700 | 1 |
_aKilborn, R.H., _ecoaut. |
|
| 700 | 1 |
_aMydlo, E., _ecoaut. |
|
| 773 | 0 |
_tCanadian Institute of Food Science and Technology _gp. 260-265 |
|
| 942 | _cJA | ||
| 999 |
_c25843 _d25843 |
||