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017 70$2N$a9783319128658
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200 1 $aYellow Alkaline Noodles$eProcessing Technology and Quality Improvement$fRoselina Karim, Muhammad Tauseef Sultan
210   $aCham$cSpringer$d2015
215   $aVII, 41 p.$cill.$d24 cm
410  1$1001VAN0123281$12001 $aSpringerBriefs in Food, Health, and Nutrition$1210  $aCham$cSpringer
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676   $a540$cChimica generale$v22
676   $a641.3$cAlimenti$v22
700  1$aKarim$bRoselina$3VANV198476$0898652
701  1$aSultan$bMuhammad T.$3VANV198477$01207480
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790  1$aSultan, Muhammad Tauseef$zSultan, Muhammad T.$3VANV198478
790  1$aSultan, M. T.$zSultan, Muhammad T.$3VANV198479
790  1$aSultan, M.T.$zSultan, Muhammad T.$3VANV203660
801   $aIT$bSOL$c20240614$gRICA
856 4 $uhttps://rd.springer.com/book/10.1007/978-3-319-12865-8$zE-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o Shibboleth
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