| 000 | 00358nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aAzizi M H | ||
| 245 | 0 | _aCriteria for evaluating flour and dough in the production of flat bread | |
| 260 | _cJuly - August 2006 | ||
| 300 | _a413 | ||
| 773 | _tJournal of Food Science and Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c705199 _d705199 |
||