✦ LIBER ✦
Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids
✍ Scribed by H. Y. HSIA; D. M. SMITH; J. F. STEFFE
- Book ID
- 108818398
- Publisher
- Institute of Food Technologists
- Year
- 1992
- Tongue
- English
- Weight
- 583 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0022-1147
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