✦ LIBER ✦
Rheological study of layer cake batters made with soybean protein isolate and different starch sources
✍ Scribed by Felicidad Ronda; Bonastre Oliete; Manuel Gómez; Pedro A. Caballero; Valentín Pando
- Book ID
- 108171687
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 551 KB
- Volume
- 102
- Category
- Article
- ISSN
- 0260-8774
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