| 000 | 01010 a2200301 4500 | ||
|---|---|---|---|
| 005 | 20250517103611.0 | ||
| 264 | 0 | _c20170109 | |
| 008 | 201701s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2016.05.182 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aTuhumury, H C D | |
| 245 | 0 | 0 |
_aEffects of Hofmeister salt series on gluten network formation: Part I. Cation series. _h[electronic resource] |
| 260 |
_bFood chemistry _cDec 2016 |
||
| 300 |
_a789-97 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aBread _xanalysis |
| 650 | 0 | 4 |
_aCations _xchemistry |
| 650 | 0 | 4 |
_aFlour _xanalysis |
| 650 | 0 | 4 |
_aGlutens _xchemistry |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 |
_aSodium Chloride, Dietary _xpharmacology |
| 650 | 0 | 4 |
_aTriticum _xchemistry |
| 700 | 1 | _aSmall, D M | |
| 700 | 1 | _aDay, L | |
| 773 | 0 |
_tFood chemistry _gvol. 212 _gp. 789-97 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2016.05.182 _zAvailable from publisher's website |
| 999 |
_c26187483 _d26187483 |
||