| 000 | 00370nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aJasim Ahmed | ||
| 245 | 0 | _aRheology of xanthan gum: Effect of concentration, temperature and high - pressure | |
| 260 | _cJuly - August 2005 | ||
| 300 | _a355 | ||
| 773 | _tJournal of Food Science and Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c694049 _d694049 |
||