✦ LIBER ✦
Determination of the cooking degree for bulgur production using amylose/iodine, centre cutting and light scattering methods
✍ Scribed by Mustafa Bayram
- Book ID
- 116485195
- Publisher
- Elsevier Science
- Year
- 2006
- Tongue
- English
- Weight
- 124 KB
- Volume
- 17
- Category
- Article
- ISSN
- 0956-7135
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