✦ LIBER ✦

RHEOLOGICAL AND PHYSICAL PROPERTIES OF LOW FAT CAKES PRODUCED BY ADDITION OF CEREAL β-GLUCAN CONCENTRATES

✍ Scribed by DANUSHA KALINGA; VIJAY KUMAR MISHRA

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chemical and Rheological Properties of t

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✍ M.P. Piñero; K. Parra; N. Huerta-Leidenz; L. Arenas de Moreno; M. Ferrer; S. Ara 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 205 KB

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