| 000 | 00353nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aY Pomeranz | ||
| 245 | 0 | _aEffects of Lipids on Bread Baked from Flours Varying Widely in Bread - Making Potentialities | |
| 260 | _cSeptember 1966 | ||
| 300 | _a131 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c547649 _d547649 |
||