✦ LIBER ✦
Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions
✍ Scribed by Anette Aamodt; Ellen M. Magnus; Kristin Hollung; Anne K. Uhlen; Ellen M. Færgestad
- Book ID
- 108826020
- Publisher
- Institute of Food Technologists
- Year
- 2006
- Tongue
- English
- Weight
- 246 KB
- Volume
- 70
- Category
- Article
- ISSN
- 0022-1147
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