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200710s2007 xx || |||t| 0 ||eng d |
| 040 |
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|a AR-LpUFI
|b spa
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| 110 |
2 |
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|a Procesamiento de Alimentos
|g PROAL.
|9 314452
|
| 245 |
0 |
0 |
|a Thermal, mechanical and molecular relaxation properties of frozen sucrose and fructose solutions containing hydrocolloids.
|
| 700 |
1 |
|
|a Herrera, María L.
|9 314473
|
| 700 |
1 |
|
|a M'Cann, Juan.
|9 314474
|
| 700 |
1 |
|
|a Ferrero, Cristina.
|9 289854
|
| 700 |
1 |
|
|a Hagiwara, Tomoaki.
|9 314475
|
| 700 |
1 |
|
|a Zaritzky, Noemí E.
|9 265567
|
| 700 |
1 |
|
|a Hartel, Richard W.
|9 264591
|
| 773 |
0 |
|
|t Food Biophysics
|g Vol.2, no.1,marzo 2007, pp.22-28
|d Springer
|
| 856 |
4 |
|
|u http://www.springerlink.com/content/tv232775173k6173/?p=0e3a809314094a82924aa126151f3ed6&pi=2
|
| 942 |
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|c AJO
|6 _
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| 990 |
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|a GBY
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|c 26590
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