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Cereals in breadmaking : a molecular colloidal approach / Ann-Charlotte Eliasson, Kare Larsson.

By: Eliasson, Ann-Charlotte.
Contributor(s): Larsson, Kare.
Material type: materialTypeLabelBookSeries: Food science and technology ; 55. Publisher: New York, N.Y. : Marcel Dekker , c 1993Description: vi, 376 p. : ill. ; 24 cm.ISBN: 0824788168.Call number: 641.331 ELI Subject(s): Bread -- Analysis | Colloids | Grain -- AnalysisOnline resources: Click here to access online
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Item type Current location Call number Copy number Status Date due Barcode
Books Books BSTI
Textbook (FL2)
641.331 ELI (Browse shelf) 1 Available 1000016056

Includes bibliographical references and index.

YE2006 M09 D01

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