<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Zweifel, C.</dc:creator>
  <dc:creator>Conde-Petit, B.</dc:creator>
  <dc:creator>Escher, F.</dc:creator>
  <dc:identifier>https://sonar.ch/global/documents/88761</dc:identifier>
  <dc:language>eng</dc:language>
  <dc:relation>info:eu-repo/semantics/altIdentifier/doi/10.1094/cchem.2000.77.5.645</dc:relation>
  <dc:relation>info:eu-repo/semantics/altIdentifier/issn/0009-0352</dc:relation>
  <dc:source>Cereal Chemistry Journal. - Wiley. - 2000, vol. 77, no. 5, p. 645-651</dc:source>
  <dc:subject xmlns:ns0="xml" ns0:lang="en">Food Science</dc:subject>
  <dc:subject xmlns:ns1="xml" ns1:lang="en">Organic Chemistry</dc:subject>
  <dc:title xmlns:ns2="xml" ns2:lang="en">Thermal Modifications of Starch During High-Temperature Drying of Pasta</dc:title>
  <dc:type>http://purl.org/coar/resource_type/c_6501</dc:type>
</oai_dc:dc>