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LEADER |
00000Cab#a22000004a#4500 |
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INGC-PRO-00239 |
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AR-LpUFI |
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20220927103242.0 |
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200710s2006 xx || |||t| 0 ||eng d |
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200710s2006 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 Physicochemical changes in frozen products
|b Glass transition and rheological behaviour in frozen starch-sucrose-hydrocolloids systems.
|
700 |
1 |
|
|a Zaritzky, Noemí E.
|9 265567
|
700 |
1 |
|
|a Ferrero, Cristina.
|9 289854
|
773 |
0 |
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|t Water properties of food, pharmaceutical and biological material / María del Pilar Buera, Jorge Welti Chanes, Peter J. Lilford, Horacio R. Corti (eds.)
|d CRC-Taylor & Francis, 2006
|g pp.309-324
|z 0849329930
|
942 |
|
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|c ALI
|6 _
|
990 |
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|a GBY
|
999 |
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|c 26595
|d 26595
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