✦ LIBER ✦
Comparison of Oligo- and Polysaccharides Formed from Starch During Processing of Sweet Potato Puree by Endogenous and Exogenous Enzyme Treatments
✍ Scribed by P.L. CHANG-RUPP; S.J. SCHWARTZ
- Book ID
- 108813796
- Publisher
- Institute of Food Technologists
- Year
- 1988
- Tongue
- English
- Weight
- 746 KB
- Volume
- 53
- Category
- Article
- ISSN
- 0022-1147
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