Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours. (Record no. 25111296)

MARC details
000 -LEADER
fixed length control field 01120 a2200313 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250517043630.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201602s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1873-7072
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1016/j.foodchem.2015.06.073
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Bucsella, Blanka
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 20160225
245 00 - TITLE STATEMENT
Title Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Food chemistry
Date of publication, distribution, etc. Jan 2016
300 ## - PHYSICAL DESCRIPTION
Extent 990-996 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Bread
General subdivision analysis
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Flour
General subdivision analysis
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hot Temperature
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Rheology
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Triticum
General subdivision chemistry
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Viscosity
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Takács, Ágnes
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Vizer, Viktoria
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Schwendener, Urs
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Tömösközi, Sándor
773 0# - HOST ITEM ENTRY
Title Food chemistry
Related parts vol. 190
-- p. 990-996
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1016/j.foodchem.2015.06.073">https://doi.org/10.1016/j.foodchem.2015.06.073</a>
Public note Available from publisher's website

No items available.