Fresh pasta quality as affected by enrichment of nonstarch polysacharides
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 72, no. 9 (2007), p. S659-S665 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00902cab#a22003254c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID097063 | ||
| 003 | OAG | ||
| 008 | 080922s2007 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Brennan, C. S. |
| 245 | 1 | 0 | |a Fresh pasta quality as affected by enrichment of nonstarch polysacharides |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Pastas alimenticias |
| 650 | # | 4 | |a Calidad |
| 650 | # | 4 | |a Polisacáridos |
| 650 | # | 4 | |a Fibra de la dieta |
| 650 | # | 4 | |a Trigo |
| 650 | # | 4 | |a Triticum durum |
| 650 | # | 4 | |a Alimentos sanos |
| 650 | # | 4 | |a Almidón |
| 650 | # | 4 | |a Textura |
| 653 | # | # | |a Alimentos funcionales |
| 700 | 1 | # | |a Tudorica, C. M. |
| 773 | 0 | # | |t Journal of food science |g v. 72, no. 9 (2007), p. S659-S665 |
| 999 | # | # | |a Clara |
