✦ LIBER ✦
Relationships between biochemical and quality-related characteristics of breads, resulting from the interaction of flour, microbial starter and the type of process
✍ Scribed by Ofelia Rouzaud; M. Antonia Martínez-Anaya
- Book ID
- 105900857
- Publisher
- Springer
- Year
- 1997
- Tongue
- English
- Weight
- 166 KB
- Volume
- 204
- Category
- Article
- ISSN
- 0044-3026
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