✦ LIBER ✦
Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles
✍ Scribed by Park, Chul Soo; Hong, Byung Hee; Baik, Byung-Kee
- Book ID
- 120392805
- Publisher
- AACC International (American Association of Cereal Chemists)
- Year
- 2003
- Tongue
- English
- Weight
- 155 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0009-0352
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