✦ LIBER ✦
Flour constituent interactions and their influence on dough rheology and quality of semi-sweet biscuits: A mixture design approach with reconstituted blends of gluten, water-solubles and starch fractions
✍ Scribed by P. Fustier; F. Castaigne; S.L. Turgeon; C.G. Biliaderis
- Book ID
- 113697909
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 339 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0733-5210
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