✦ LIBER ✦
Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and α-amylase
✍ Scribed by Calvin Onyango; Christopher Mutungi; Günter Unbehend; Meinolf G. Lindhauer
- Book ID
- 108827357
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 704 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0950-5423
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