✦ LIBER ✦

Correction to Structural Changes of Starch during Baking and Staling of Rye Bread

✍ Scribed by Mihhalevski, Anna; Heinmaa, Ivo; Traksmaa, Rainer; Pehk, Tõnis; Mere, Arvo; Paalme, Toomas

No coin nor oath required. For personal study only.

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