✦ LIBER ✦
Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase
✍ Scribed by J.A. GERRARD; S.E. FAYLE; A.J. WILSON; M.P. NEWBERRY; M. ROSS; S. KAVALE
- Book ID
- 108821546
- Publisher
- Institute of Food Technologists
- Year
- 1998
- Tongue
- English
- Weight
- 96 KB
- Volume
- 63
- Category
- Article
- ISSN
- 0022-1147
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