✦ LIBER ✦

QUALITY OF BREAD SUPPLEMENTED WITH SILVER EAR

✍ Scribed by YU-HSIU TSENG; JOAN-HWA YANG; RUEI-CHIAN LI; JENG-LEUN MAU

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Quality of bread supplemented with mushr

✍ Ulziijargal, Enkhjargal; Yang, Joan-Hwa; Lin, Li-Yun; Chen, Chiao-Pei; Mau, Jeng 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 514 KB

QUALITY OF BREAD SUPPLEMENTED WITH POPPE

✍ MARIJA BODROŽA-SOLAROV; BOJANA FILIPČEV; ŽARKO KEVREŠAN; ANAMARIJA MANDIĆ; OLIVE 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 137 KB

Physical properties of enzyme-supplement

✍ M. Antonia Martínez-Anaya; Teresa Jiménez 📂 Article 📅 1998 🏛 Springer 🌐 English ⚖ 381 KB

Dough properties and bread quality of fl

✍ Pham Van Hung; Naofumi Morita 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 438 KB

QUALITY OF SILVER EAR STEAMED BUN

✍ S.-Y. TSAI; J.-H. YANG; Y.-H. TSENG; C.-E. LEE; J.-L. MAU 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 129 KB

Bread quality and dough rheology of enzy

✍ Pedro A. Caballero; Manuel Gómez; Cristina M. Rosell 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 276 KB