✦ LIBER ✦
A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient
✍ Scribed by Bharath Kumar, S.; Prabhasankar, P.
- Book ID
- 125383379
- Publisher
- Springer-Verlag
- Year
- 2013
- Tongue
- English
- Weight
- 619 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0022-1155
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