✦ LIBER ✦
Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high-molecular-weight arabinoxylan, starch and protein
✍ Scribed by Malgorzata R Cyran; Alicja Ceglinska
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 412 KB
- Volume
- 91
- Category
- Article
- ISSN
- 0022-5142
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