✦ LIBER ✦
Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation
✍ Scribed by M.A. Giménez; S.R. Drago; D. De Greef; R.J. Gonzalez; M.O. Lobo; N.C. Samman
- Book ID
- 113626758
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 402 KB
- Volume
- 134
- Category
- Article
- ISSN
- 0308-8146
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