| 000 | 00503nam a2200181Ia 4500 | ||
|---|---|---|---|
| 008 | 170101s1985 xx 000 0 und d | ||
| 082 | _aT 664.752 H29E | ||
| 100 | _aHARINDER Kaur | ||
| 245 | 0 | _aEffect of salt, mineral and organic acid interactions in dough system of Indian wheat for bread making | |
| 250 | _aFood Science and Technology | ||
| 260 |
_aLudhiana _bPAU _c1985 |
||
| 300 | _a218,23L | ||
| 650 | _aBREAD | ||
| 653 | _aBREAD | ||
| 653 | _aDOUGH | ||
| 653 | _aWHEAT | ||
| 942 |
_2ddc _cT |
||
| 999 |
_c66728 _d66728 |
||