| 000 | 00884nab a22002657a 4500 | ||
|---|---|---|---|
| 001 | G89295 | ||
| 003 | MX-TxCIM | ||
| 005 | 20170719155334.0 | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 022 | _a1095-9963 (Revista en electrónico) | ||
| 040 | _aMX-TxCIM | ||
| 090 | _aREP-12605 | ||
| 100 | 1 | _aStathopoulos, C.E. | |
| 245 | 0 | 0 | _aEffect of head rheology of gluten fractions from flours with different bread-making quality |
| 260 | _c2006 | ||
| 340 | _aPrinted|Computer File | ||
| 500 | _aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0733-5210 | ||
| 546 | _aEnglish | ||
| 591 | _aElsevier|0706 | ||
| 700 | 1 |
_aDobraszczyk, B.J., _ecoaut. |
|
| 700 | 1 |
_aSchofield, J.D., _ecoaut. |
|
| 700 | 1 |
_aTsiami, A.S., _ecoaut. |
|
| 773 | 0 |
_tJournal of Cereal Science _n634234 _gv. 43, p. 322-330 |
|
| 942 |
_cJA _2ddc |
||
| 999 |
_c26326 _d26326 |
||