✦ LIBER ✦
Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread
✍ Scribed by Simonetta Fois; Manuela Sanna; Giuseppe Stara; Tonina Roggio; Pasquale Catzeddu
- Book ID
- 105900487
- Publisher
- Springer
- Year
- 2011
- Tongue
- English
- Weight
- 283 KB
- Volume
- 232
- Category
- Article
- ISSN
- 0044-3026
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