✦ LIBER ✦
Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure
✍ Scribed by S. Renzetti; E.K. Arendt
- Book ID
- 113698055
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 360 KB
- Volume
- 50
- Category
- Article
- ISSN
- 0733-5210
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