000 00330nam a2200121Ia 4500
008 170104s2017 xx 000 0 und d
100 _aY Pomeranz
245 0 _aEvaluation of the Effects of Proteolytic Enzymes on Bread Flour Properties
260 _cMarch 1966
300 _a95
773 _tFood Technology
942 _2ddc
_cJA
999 _c543849
_d543849