✦ LIBER ✦
Effect of α-Amylases from Different Sources on the Retrogradation and Recrystallization of Concentrated Wheat Starch Gels: Relationship to Bread Staling
✍ Scribed by Palacios, Hernan R.; Schwarz, Paul B.; D'Appolonia, Bert L.
- Book ID
- 120644988
- Publisher
- American Chemical Society
- Year
- 2004
- Tongue
- English
- Weight
- 124 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0021-8561
No coin nor oath required. For personal study only.