๐”– Bobbio Scriptorium
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Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

โœ Scribed by D. Curic; D. Novotni; D. Skevin; C.M. Rosell; C. Collar; A. Le Bail; I. Colic-Baric; D. Gabric


Book ID
116488373
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
221 KB
Volume
41
Category
Article
ISSN
0963-9969

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