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Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum

✍ Scribed by Manthey, Frank A.; Schorno, Anton L.

Book ID
123621797
Publisher
AACC International (American Association of Cereal Chemists)
Year
2002
Tongue
English
Weight
290 KB
Volume
79
Category
Article
ISSN
0009-0352

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