✦ LIBER ✦
Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour
✍ Scribed by Paul Sullivan; John O’Flaherty; Nigel Brunton; Elke Arendt; Eimear Gallagher
- Publisher
- Springer
- Year
- 2010
- Tongue
- English
- Weight
- 817 KB
- Volume
- 231
- Category
- Article
- ISSN
- 0044-3026
No coin nor oath required. For personal study only.