Cereals in breadmaking: a molecular colloidal approach
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | Undetermined |
| Veröffentlicht: |
New York u.a.
Dekker
1992
|
| Schriftenreihe: | Food science and technology
55 |
| Schlagworte: | |
| Beschreibung: | VI, 376 S. Ill., graph. Darst. |
| ISBN: | 0824788168 |
Internformat
MARC
| LEADER | 00000nam a2200000 cb4500 | ||
|---|---|---|---|
| 001 | BV007221769 | ||
| 003 | DE-604 | ||
| 007 | t| | ||
| 008 | 930505s1992 xx ad|| |||| 00||| undod | ||
| 020 | |a 0824788168 |9 0-8247-8816-8 | ||
| 035 | |a (OCoLC)246823196 | ||
| 035 | |a (DE-599)BVBBV007221769 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | |a und | ||
| 049 | |a DE-12 |a DE-M49 | ||
| 084 | |a LEB 310f |2 stub | ||
| 084 | |a CHE 503f |2 stub | ||
| 100 | 1 | |a Eliasson, Ann-Charlotte |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Cereals in breadmaking |b a molecular colloidal approach |c Ann-Charlotte Eliasson ; Kåre Larsson |
| 264 | 1 | |a New York u.a. |b Dekker |c 1992 | |
| 300 | |a VI, 376 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology |v 55 | |
| 650 | 0 | 7 | |a Mehl |0 (DE-588)4120723-3 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Analyse |0 (DE-588)4122795-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Brotherstellung |0 (DE-588)4131388-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Teig |0 (DE-588)4184607-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Brot |0 (DE-588)4008364-0 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Physikalische Chemie |0 (DE-588)4045959-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Kolloid |0 (DE-588)4164695-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Getreide |0 (DE-588)4121356-7 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Getreide |0 (DE-588)4121356-7 |D s |
| 689 | 0 | 1 | |a Analyse |0 (DE-588)4122795-5 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Brot |0 (DE-588)4008364-0 |D s |
| 689 | 1 | 1 | |a Analyse |0 (DE-588)4122795-5 |D s |
| 689 | 1 | |5 DE-604 | |
| 689 | 2 | 0 | |a Kolloid |0 (DE-588)4164695-2 |D s |
| 689 | 2 | 1 | |a Brot |0 (DE-588)4008364-0 |D s |
| 689 | 2 | |5 DE-604 | |
| 689 | 3 | 0 | |a Brotherstellung |0 (DE-588)4131388-4 |D s |
| 689 | 3 | 1 | |a Physikalische Chemie |0 (DE-588)4045959-7 |D s |
| 689 | 3 | |5 DE-604 | |
| 689 | 4 | 0 | |a Mehl |0 (DE-588)4120723-3 |D s |
| 689 | 4 | 1 | |a Physikalische Chemie |0 (DE-588)4045959-7 |D s |
| 689 | 4 | |5 DE-604 | |
| 689 | 5 | 0 | |a Teig |0 (DE-588)4184607-2 |D s |
| 689 | 5 | 1 | |a Physikalische Chemie |0 (DE-588)4045959-7 |D s |
| 689 | 5 | |5 DE-604 | |
| 689 | 6 | 0 | |a Brot |0 (DE-588)4008364-0 |D s |
| 689 | 6 | 1 | |a Physikalische Chemie |0 (DE-588)4045959-7 |D s |
| 689 | 6 | |5 DE-604 | |
| 700 | 1 | |a Larsson, K°are |e Verfasser |4 aut | |
| 830 | 0 | |a Food science and technology |v 55 |w (DE-604)BV000012997 |9 55 | |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-004627072 | |
Datensatz im Suchindex
| _version_ | 1818149171914342400 |
|---|---|
| adam_text | |
| any_adam_object | |
| author | Eliasson, Ann-Charlotte Larsson, K°are |
| author_facet | Eliasson, Ann-Charlotte Larsson, K°are |
| author_role | aut aut |
| author_sort | Eliasson, Ann-Charlotte |
| author_variant | a c e ace k l kl |
| building | Verbundindex |
| bvnumber | BV007221769 |
| classification_tum | LEB 310f CHE 503f |
| ctrlnum | (OCoLC)246823196 (DE-599)BVBBV007221769 |
| discipline | Lebensmitteltechnologie Chemie |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>00000nam a2200000 cb4500</leader><controlfield tag="001">BV007221769</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="007">t|</controlfield><controlfield tag="008">930505s1992 xx ad|| |||| 00||| undod</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0824788168</subfield><subfield code="9">0-8247-8816-8</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)246823196</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV007221769</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakddb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">und</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-M49</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 310f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 503f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Eliasson, Ann-Charlotte</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Cereals in breadmaking</subfield><subfield code="b">a molecular colloidal approach</subfield><subfield code="c">Ann-Charlotte Eliasson ; Kåre Larsson</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York u.a.</subfield><subfield code="b">Dekker</subfield><subfield code="c">1992</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">VI, 376 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Food science and technology</subfield><subfield code="v">55</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Mehl</subfield><subfield code="0">(DE-588)4120723-3</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Analyse</subfield><subfield code="0">(DE-588)4122795-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Brotherstellung</subfield><subfield code="0">(DE-588)4131388-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Teig</subfield><subfield code="0">(DE-588)4184607-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Brot</subfield><subfield code="0">(DE-588)4008364-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Physikalische Chemie</subfield><subfield code="0">(DE-588)4045959-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Kolloid</subfield><subfield code="0">(DE-588)4164695-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Getreide</subfield><subfield code="0">(DE-588)4121356-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Getreide</subfield><subfield code="0">(DE-588)4121356-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Analyse</subfield><subfield code="0">(DE-588)4122795-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Brot</subfield><subfield code="0">(DE-588)4008364-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Analyse</subfield><subfield code="0">(DE-588)4122795-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Kolloid</subfield><subfield code="0">(DE-588)4164695-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="1"><subfield code="a">Brot</subfield><subfield code="0">(DE-588)4008364-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="3" ind2="0"><subfield code="a">Brotherstellung</subfield><subfield code="0">(DE-588)4131388-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="3" ind2="1"><subfield code="a">Physikalische Chemie</subfield><subfield code="0">(DE-588)4045959-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="3" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="4" ind2="0"><subfield code="a">Mehl</subfield><subfield code="0">(DE-588)4120723-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="4" ind2="1"><subfield code="a">Physikalische Chemie</subfield><subfield code="0">(DE-588)4045959-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="4" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="5" ind2="0"><subfield code="a">Teig</subfield><subfield code="0">(DE-588)4184607-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="5" ind2="1"><subfield code="a">Physikalische Chemie</subfield><subfield code="0">(DE-588)4045959-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="5" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="6" ind2="0"><subfield code="a">Brot</subfield><subfield code="0">(DE-588)4008364-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="6" ind2="1"><subfield code="a">Physikalische Chemie</subfield><subfield code="0">(DE-588)4045959-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="6" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Larsson, K°are</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Food science and technology</subfield><subfield code="v">55</subfield><subfield code="w">(DE-604)BV000012997</subfield><subfield code="9">55</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-004627072</subfield></datafield></record></collection> |
| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV007221769 |
| illustrated | Illustrated |
| indexdate | 2024-12-11T13:02:48Z |
| institution | BVB |
| isbn | 0824788168 |
| language | Undetermined |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-004627072 |
| oclc_num | 246823196 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM |
| owner_facet | DE-12 DE-M49 DE-BY-TUM |
| physical | VI, 376 S. Ill., graph. Darst. |
| publishDate | 1992 |
| publishDateSearch | 1992 |
| publishDateSort | 1992 |
| publisher | Dekker |
| record_format | marc |
| series | Food science and technology |
| series2 | Food science and technology |
| spelling | Eliasson, Ann-Charlotte Verfasser aut Cereals in breadmaking a molecular colloidal approach Ann-Charlotte Eliasson ; Kåre Larsson New York u.a. Dekker 1992 VI, 376 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology 55 Mehl (DE-588)4120723-3 gnd rswk-swf Analyse (DE-588)4122795-5 gnd rswk-swf Brotherstellung (DE-588)4131388-4 gnd rswk-swf Teig (DE-588)4184607-2 gnd rswk-swf Brot (DE-588)4008364-0 gnd rswk-swf Physikalische Chemie (DE-588)4045959-7 gnd rswk-swf Kolloid (DE-588)4164695-2 gnd rswk-swf Getreide (DE-588)4121356-7 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Getreide (DE-588)4121356-7 s Analyse (DE-588)4122795-5 s DE-604 Brot (DE-588)4008364-0 s Kolloid (DE-588)4164695-2 s Brotherstellung (DE-588)4131388-4 s Physikalische Chemie (DE-588)4045959-7 s Mehl (DE-588)4120723-3 s Teig (DE-588)4184607-2 s Larsson, K°are Verfasser aut Food science and technology 55 (DE-604)BV000012997 55 |
| spellingShingle | Eliasson, Ann-Charlotte Larsson, K°are Cereals in breadmaking a molecular colloidal approach Food science and technology Mehl (DE-588)4120723-3 gnd Analyse (DE-588)4122795-5 gnd Brotherstellung (DE-588)4131388-4 gnd Teig (DE-588)4184607-2 gnd Brot (DE-588)4008364-0 gnd Physikalische Chemie (DE-588)4045959-7 gnd Kolloid (DE-588)4164695-2 gnd Getreide (DE-588)4121356-7 gnd |
| subject_GND | (DE-588)4120723-3 (DE-588)4122795-5 (DE-588)4131388-4 (DE-588)4184607-2 (DE-588)4008364-0 (DE-588)4045959-7 (DE-588)4164695-2 (DE-588)4121356-7 (DE-588)4143413-4 |
| title | Cereals in breadmaking a molecular colloidal approach |
| title_auth | Cereals in breadmaking a molecular colloidal approach |
| title_exact_search | Cereals in breadmaking a molecular colloidal approach |
| title_full | Cereals in breadmaking a molecular colloidal approach Ann-Charlotte Eliasson ; Kåre Larsson |
| title_fullStr | Cereals in breadmaking a molecular colloidal approach Ann-Charlotte Eliasson ; Kåre Larsson |
| title_full_unstemmed | Cereals in breadmaking a molecular colloidal approach Ann-Charlotte Eliasson ; Kåre Larsson |
| title_short | Cereals in breadmaking |
| title_sort | cereals in breadmaking a molecular colloidal approach |
| title_sub | a molecular colloidal approach |
| topic | Mehl (DE-588)4120723-3 gnd Analyse (DE-588)4122795-5 gnd Brotherstellung (DE-588)4131388-4 gnd Teig (DE-588)4184607-2 gnd Brot (DE-588)4008364-0 gnd Physikalische Chemie (DE-588)4045959-7 gnd Kolloid (DE-588)4164695-2 gnd Getreide (DE-588)4121356-7 gnd |
| topic_facet | Mehl Analyse Brotherstellung Teig Brot Physikalische Chemie Kolloid Getreide Aufsatzsammlung |
| volume_link | (DE-604)BV000012997 |
| work_keys_str_mv | AT eliassonanncharlotte cerealsinbreadmakingamolecularcolloidalapproach AT larssonkare cerealsinbreadmakingamolecularcolloidalapproach |