✦ LIBER ✦
Physico-Chemical Properties of Sourdough Bread Production Using Selected Lactobacilli Starter Cultures
✍ Scribed by Tamani, R.J.; Goh, K.K.T.; Brennan, C.S.
- Book ID
- 120632655
- Publisher
- John Wiley and Sons
- Year
- 2013
- Tongue
- English
- Weight
- 364 KB
- Volume
- 36
- Category
- Article
- ISSN
- 0146-9428
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