Rheology and Quality Research of Cereal-Based Food (Record no. 31401)

MARC details
000 -LEADER
fixed length control field 01128nam 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 Rheology and Quality Research of Cereal-Based Food
546 ## - LANGUAGE NOTE
Language note English[eng]
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element legumes enrichment||galactosides||phytate||protease inhibitors||phenols||tomato seed flour||wheat flour||dough rheology||microstructure||gluten-free bread||yogurt||rheology||gluten-free||rice bread||tamarind gum||factorial design||optimization||formula||processing factor||ball milling||hydrocolloids||starch–flour system||X-ray diffraction||pasting profile||viscoelastic properties||acorn flour||gluten-free dough||fibre-rich ingredient||underexploited resources||pasting properties||microalga Tetraselmis chuii||texture||colour||antioxidants||phenolics||dynamic oscillatory shear test||non-isothermal kinetic modeling||gluten-free cupcake||red kidney bean||gluten-free products||dynamic oscillatory shear measurements
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Raymundo, Anabela||Torres, María Dolores||Sousa, Isabel
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/3896">https://mdpi.com/books/pdfview/book/3896</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Withdrawn status Lost status Damaged status Not for loan Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type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