Polysaccharides in rapenssed and effects of enzymes on wheat arabinoxylan during breadmaking

Ingrid ERIKSSON

Д8783

Детайли

Издателство

Swedish University of Agricultural Sciences

Местоиздаване

Uppsala

Година на издаване

1997

Страници

168 p. p. v. с.: tab., ill.

Класификационен индекс

УДК	Значение
Л83-306	Л83-306 -> Без текст, от системата, от която се прехвърля
Л822. 1/9рапично брашно	Л822. 1/9рапично брашно -> Без текст, от системата, от която се прехвърля

Допълнителна информация

Забележка: Bibliogr. p. 60-67 etc.
Системен №: 135029

Действия

APA Chicago / Turabian (16th edition) Harvard MLA (7th edition) Vancouver

ERIKSSON, I. Polysaccharides in rapenssed and effects of enzymes on wheat arabinoxylan during breadmaking. Uppsala: Swedish University of Agricultural Sciences, 1997 168 p. p. v. с.: tab., ill.

ERIKSSON, I. (1997) Polysaccharides in rapenssed and effects of enzymes on wheat arabinoxylan during breadmaking, Uppsala: Swedish University of Agricultural Sciences 168 p. p. v. с.: tab., ill.

ERIKSSON, I. (1997). Polysaccharides in rapenssed and effects of enzymes on wheat arabinoxylan during breadmaking. Uppsala: Swedish University of Agricultural Sciences, 168 p. p. v. с.: tab., ill.

ERIKSSON I. Polysaccharides in rapenssed and effects of enzymes on wheat arabinoxylan during breadmaking. Uppsala: Swedish University of Agricultural Sciences; 1997. p. 168 p. p. v. с.: tab., ill.