✦ LIBER ✦
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”)
✍ Scribed by Emma Chiavaro; Elena Vittadini; Marilena Musci; Federica Bianchi; Elena Curti
- Book ID
- 116726032
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 782 KB
- Volume
- 41
- Category
- Article
- ISSN
- 1096-1127
No coin nor oath required. For personal study only.