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OCoLC |
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20231027140348.0 |
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m o d |
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230806s2014 paua ob 001 0 eng d |
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|a HUA
|b eng
|e rda
|e pn
|c HUA
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|a 9781523153640
|q (electronic bk.)
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|a 1523153644
|q (electronic bk.)
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|z 9781605950389
|q (hbk.)
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|z 1605950386
|q (hbk.)
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|a AU@
|b 000074659267
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|a (OCoLC)1392411471
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|
4 |
|a TX553.C28
|b .F86 2014
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| 082 |
0 |
4 |
|a 664.06
|2 23
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| 049 |
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|a UAMI
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| 245 |
0 |
0 |
|a Functionalizing carbohydrates for food applications :
|b texturizing and bioactive/flavor delivery systems /
|c edited by Milda E. Embuscado.
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| 264 |
|
1 |
|a Lancaster, Pennsylvania :
|b DEStech Publications,
|c 2014.
|
| 300 |
|
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|a 1 online resource (xiv, 477 pages) :
|b illustrations
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 336 |
|
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|a still image
|b sti
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
|
| 588 |
|
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|a Description based on print version record.
|
| 590 |
|
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|a Knovel
|b ACADEMIC - Food Science
|
| 650 |
|
0 |
|a Carbohydrates.
|
| 650 |
|
0 |
|a Food
|x Carbohydrate content.
|
| 650 |
|
0 |
|a Food texture.
|
| 700 |
1 |
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|a Embuscado, Milda E.,
|e editor.
|
| 776 |
0 |
8 |
|i Print version:
|t Functionalizing carbohydrates for food applications.
|d Lancaster, Pennsylvania : DEStech Publications, ©2014
|z 9781605950389
|w (DLC) 2013956320
|w (OCoLC)856198115
|
| 856 |
4 |
0 |
|u https://appknovel.uam.elogim.com/kn/resources/kpFCFATBF7/toc
|z Texto completo
|
| 994 |
|
|
|a 92
|b IZTAP
|
