✦ LIBER ✦
Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of “empanadas” and pie-crusts
✍ Scribed by G. Lorenzo; N. Zaritzky; A. Califano
- Book ID
- 113697911
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 594 KB
- Volume
- 48
- Category
- Article
- ISSN
- 0733-5210
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