Effects of Plants’ Ingredients on Dough and Final Product (Record no. 25589)

MARC details
000 -LEADER
fixed length control field 01132nam a2200133Ia 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 220620s9999||||xx |||||||||||||| ||und||
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783040000000
245 #0 - TITLE STATEMENT
Title Effects of Plants’ Ingredients on Dough and Final Product
546 ## - LANGUAGE NOTE
Language note English[eng]
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element quinoa||millet||sorghum||rice||gluten-free bread||rapeseed press cake||fats||biscuits||antioxidant capacity||sensory analysis||consumer acceptance||response surface methodology||buckwheat flour||dough rheology||particle size||optimization||wheat flour||salt reduction||legislative recommendations||bread making||salt replacement||bread quality||pomace||peel||rheology||bread properties||roasted flaxseed flour||GC/MS||aroma||antioxidant activity||sensory evaluation||fiber||macro and microelements||grape peels||heat-moisture treatment||pasta||functional ingredients||wholegrain flour||wholemeal flour||milling technology||granulation||starch damage||germination||lentil||soybean||microstructure||ascorbic acid||bread||dough||farinograph||rosehip powder||n/a
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Mironeasa, Silvia
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/5397">https://mdpi.com/books/pdfview/book/5397</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type E-Books
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type
        Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre Kerala University of Digital Sciences, Innovation and Technology Knowledge Centre 20/06/2022   20/06/2022 20/06/2022 E-Books