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|---|---|---|---|
| 003 | AR-ReUNN | ||
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| 008 | 260630s2010 ag |||||||||||||||||eng | ||
| 041 | 0 | _aeng | |
| 100 | 1 |
_aArozarena, Iñigo _9133251 |
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| 700 | 1 |
_aBertholo, Hugo _9133252 |
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| 700 | 1 |
_aEmpis, José _9133253 |
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| 700 | 1 |
_aBunger, Andrea _9133254 |
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| 700 | 1 |
_aDe Sousa, Isabel _9133255 |
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| 245 | 1 | 0 | _aStudy of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes |
| 264 | 1 | _c2010 | |
| 300 | _a5 p. | ||
| 500 | _aEstudio de la sustitución total de huevos por la proteína de lupino blanco, emulsionantes y goma xantana en tortas amarillas. | ||
| 650 | 4 |
_aAlimentación _99434 |
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| 650 | 4 |
_aSeparatas _9120950 |
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| 650 | 4 |
_aProteinas _98535 |
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| 773 | 0 |
_tEuropean Food Research and Technology _gv. 213 (2001) _w224705 |
|
| 942 | _cART | ||
| 035 | _a(AGROP)78877 | ||
| 001 | 224700 | ||
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_c224700 _d224700 |
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_aAR-ReUNN _bspa _cAR-ReUNN _eaacr2 |
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