| 000 | 01372cam a2200349Mi 4500 | ||
|---|---|---|---|
| 001 | on1080078621 | ||
| 003 | OCoLC | ||
| 005 | 20240726104810.0 | ||
| 008 | 181222s2018 gw o 000 0 eng d | ||
| 040 |
_aEBLCP _beng _epn _erda _cEBLCP _dYDX _dMERUC _dIDB _dOCLCQ _dREDDC _dOCLCQ _dOCLCF _dSFB _dNT |
||
| 020 | _a3736989156 | ||
| 020 |
_a9783736989153 _q((electronic)l(electronic)ctronic) |
||
| 050 | 0 | 4 |
_aTX763 _b.M484 2018 |
| 049 | _aMAIN | ||
| 100 | 1 |
_aHuen, Julien. _e1 |
|
| 245 | 1 | 0 | _aMethods for the characterization of wheat flour and wheat flour dough in the context of frozen processing |
| 260 |
_aGöttingen : _bCuvillier Verlag, _c(c)2018. |
||
| 300 | _a1 online resource (107 pages) | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
||
| 338 |
_aonline resource _bcr _2rdacarrier |
||
| 347 |
_adata file _2rda |
||
| 490 | 1 |
_aSchriftenreihe der Professur für Molekulare Lebensmitteltechnologie ; _vv. 5 |
|
| 504 | _a1 | ||
| 530 |
_a2 _ub |
||
| 650 | 0 | _aBaking. | |
| 655 | 1 | _aElectronic Books. | |
| 856 | 4 | 0 |
_zClick to access digital title | log in using your CIU ID number and my.ciu.edu password. _uhttpss://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2130210&site=eds-live&custid=s3260518 |
| 942 |
_cOB _D _eEB _hTX _m2018 _QOL _R _x _8NFIC _2LOC |
||
| 994 |
_a92 _bNT |
||
| 999 |
_c78626 _d78626 |
||
| 902 |
_a1 _bCynthia Snell _c1 _dCynthia Snell |
||