✦ LIBER ✦
Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread
✍ Scribed by Gamel, Tamer H.; Abdel-Aal, El-Sayed M.; Tosh, Susan M.
- Book ID
- 126758953
- Publisher
- Elsevier Science
- Year
- 2015
- Tongue
- English
- Weight
- 626 KB
- Volume
- 60
- Category
- Article
- ISSN
- 1096-1127
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