01577nam0 22003613i 450 VAN024369320220324091443.381N978303034163320220324d2020 |0itac50 baengCH|||| |||||Wheat Quality For Improving Processing And Human Healtheditors Gilberto Igrejas, Tatsuya M. Ikeda, Carlos GuzmánChamSpringer2020XIII, 557 p.ill.24 cmCHChamVANL001889540Chimica generale22547Chimica organica22641.3Alimenti22GuzmánCarlosVANV199074IgrejasGilbertoVANV199071IkedaTatsuya M.VANV199072SpringerVANV108073650Ikeda, T. M.Ikeda, Tatsuya M.VANV199073Ikeda, T.M.Ikeda, Tatsuya M.VANV205981ITSOL20221202RICAhttps://rd.springer.com/book/10.1007/978-3-030-34163-3E-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHEIT-CE0101VAN17NVAN0243693BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS e-book 2221 17BIB2221/73 73 20220324 Wheat Quality For Improving Processing And Human Health2546844UNISOB