𝔖 Bobbio Scriptorium
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Effects of glyoxal cross-linking on baked starch foam

✍ Scribed by Mustafa-Kemal Uslu; Süleyman Polat


Book ID
113514925
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
837 KB
Volume
87
Category
Article
ISSN
0144-8617

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