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|d OCLCQ
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| 020 |
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|a 9780323855587
|q (electronic bk.)
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|a 032385558X
|q (electronic bk.)
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|z 9780323855570
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|a 664.752
|2 23
|
| 245 |
0 |
0 |
|a Functional bakery products
|h [electronic resource] :
|b novel ingredients and processing technology for personalized nutrition /
|c Edited by Weibiao Zhou, Jing Gao.
|
| 260 |
|
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|a Cambridge, MA :
|b Academic Press,
|c 2022.
|
| 300 |
|
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|a 1 online resource
|
| 490 |
1 |
|
|a Advances in food and nutrition research ;
|v v. 99
|
| 588 |
0 |
|
|a Print version record.
|
| 650 |
|
0 |
|a Baked products.
|
| 650 |
|
0 |
|a Functional foods.
|
| 650 |
|
6 |
|a Produits de boulangerie-p�atisserie.
|0 (CaQQLa)201-0020772
|
| 650 |
|
6 |
|a Nutraceutiques.
|0 (CaQQLa)201-0303349
|
| 650 |
|
7 |
|a Baked products
|2 fast
|0 (OCoLC)fst00825577
|
| 650 |
|
7 |
|a Functional foods
|2 fast
|0 (OCoLC)fst00936070
|
| 700 |
1 |
|
|a Zhou, Weibiao,
|e editor.
|
| 700 |
1 |
|
|a Gao, Jing,
|e editor.
|
| 776 |
0 |
8 |
|i Print version:
|z 0323855571
|z 9780323855570
|w (OCoLC)1264722463
|
| 776 |
0 |
8 |
|i Print version:
|t Advances in food and nutrition research. Volume 99, Functional bakery products
|z 9780323855570
|w (OCoLC)1308476459
|
| 830 |
|
0 |
|a Advances in food and nutrition research ;
|v v. 99.
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/bookseries/10434526/99
|z Texto completo
|
