Investigations into the properties of emulsifiers in yeast-leavened dough by means of infrared spectroscopy

✍ Scribed by Werner Hähnel; Ibrahim Jussofie; Felix Müller

• Book ID: 112494727
• Publisher: Springer
• Year: 1995
• Tongue: English
• Weight: 209 KB
• Volume: 200
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/bf01187512