✦ LIBER ✦

Effect of baking temperature/time conditions and dough thickness on arabic bread quality

✍ Scribed by Ken J Quail; G J McMaster; J David Tomlinson; Michael Wootton

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of baking and amino acid suppleme

✍ M. Maleki; A. Djazayeri 📂 Article 📅 1968 🏛 John Wiley and Sons 🌐 English ⚖ 301 KB 👁 1 views

Effect of flaxseed and wheat flour blend

✍ A Faik Koca; Munir Anil 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 103 KB 👁 1 views

Effects of milk proteins and gums on qua

✍ Jinhan Shon; Young Yun; Malshick Shin; Koo Bok Chin; Jong-Bang Eun 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 114 KB 👁 1 views

Effect of dextrans of differing molecula

✍ Andrew S. Ross; Graham J. McMaster; J. David Tomlinson; Norman W. H. Cheetham 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 733 KB

Effects of tannic acid on gluten protein

✍ Li Zhang; Libao Cheng; Lijun Jiang; Yuesheng Wang; Guangxiao Yang; Guangyuan He 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 273 KB 👁 1 views

Effects of green tea extract on the qual

✍ Rong Wang; Weibiao Zhou; Huei-Huei Yu; Weng-Fai Chow 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 176 KB 👁 1 views