✦ LIBER ✦
Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace
✍ Scribed by Ktenioudaki, Anastasia; O’Shea, Norah; Gallagher, Eimear
- Book ID
- 120239504
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 439 KB
- Volume
- 116
- Category
- Article
- ISSN
- 0260-8774
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