II-22. Sensory properties of barley sour dough bread made from different barley varieties

✍ Scribed by I. Marklinder; L. Johansson; Å. Haglund; B. Nagel-Held; W. Seibel

• Book ID: 117641325
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 139 KB
• Volume: 7
• Category: Article
• ISSN: 0950-3293
• DOI: 10.1016/s0950-3293(96)90238-4