Cereals in breadmaking : a molecular colloidal approach /

Main Author: Eliasson, Ann-Charlotte, 1953-
Other Authors: Larsson, Kare,
Format: Book
Language:English
Published: New York : M. Dekker, c1993.
Series:Food science and technology ; 55
Subjects:
Online Access:http://www.loc.gov/catdir/enhancements/fy0647/92040313-d.html
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020 |a 0824788168  |q hbk. 
040 |a DLC 
050 0 0 |a TX558.B7  |b E45 1993 
100 1 |a Eliasson, Ann-Charlotte,  |d 1953- 
245 1 0 |a Cereals in breadmaking :  |b a molecular colloidal approach /  |c Ann-Charlotte Eliasson, Kare Larsson. 
260 |a New York :  |b M. Dekker,  |c c1993. 
300 |a vi, 376 p. :  |b ill. ;  |c 24 cm. 
490 1 |a Food science and technology ;  |v 55 
504 |a Includes bibliographical references and index. 
650 0 |a Bread  |x Analysis. 
650 0 |a Grain  |x Analysis. 
700 1 |a Larsson, Kare, 
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