| 000 | 01282nam a22005057a 4500 | ||
|---|---|---|---|
| 001 | G7318 | ||
| 003 | MX-TxCIM | ||
| 005 | 20211006072151.0 | ||
| 008 | 121211s ||||f| 0 p|p||0|| | | ||
| 020 | _a0-12-561280-X | ||
| 040 | _aMX-TxCIM | ||
| 041 | 0 | _aEn | |
| 043 | _aUS | ||
| 072 | 0 | _aQ01 | |
| 072 | 0 | _aQ04 | |
| 072 | 0 | _aQ05 | |
| 082 | 0 | 4 |
_a641 _bPOM |
| 100 | 1 | _aPomeranz, Y. | |
| 245 | 0 | 0 | _aFunctional properties of food components |
| 260 |
_aOrlando, FL (USA) : _bAcademic Press, _c1985 |
||
| 300 | _ax, 536 pages | ||
| 340 | _aPrinted | ||
| 490 | _aFood Science and Technology, A Series of Monographs ; | ||
| 500 | _aTables, graphs, illustrations, photographs, bibliography p. 499-522, index p. 523-536 | ||
| 546 | _aEnglish | ||
| 595 | _aGBC | ||
| 650 | 1 | 0 | _aAdditives |
| 650 | 1 | 0 | _aBaking |
| 650 | 1 | 0 | _aCarbohydrate content |
| 650 | 1 | 0 |
_aChemical composition _91038 |
| 650 | 1 | 0 | _aEnzymes |
| 650 | 1 | 0 | _aFlavour |
| 650 | 1 | 0 |
_aFood technology _91119 |
| 650 | 1 | 0 | _aGums |
| 650 | 1 | 0 | _aLipids |
| 650 | 1 | 0 | _aModified starches |
| 650 | 1 | 0 | _aMoisture content |
| 650 | 1 | 0 | _aPectins |
| 650 | 1 | 0 | _aPolysaccharides |
| 650 | 1 | 0 |
_aProteins _91224 |
| 650 | 1 | 0 | _aSimulated foods |
| 650 | 1 | 0 | _aStarch |
| 650 | 1 | 7 |
_aWheat _gAGROVOC _2 _91310 |
| 942 | _cBK | ||
| 999 |
_c50817 _d50817 |
||