✦ LIBER ✦
Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition
✍ Scribed by Alex A. Anton; Odean M. Lukow; R. Gary Fulcher; Susan D. Arntfield
- Book ID
- 116726338
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 189 KB
- Volume
- 42
- Category
- Article
- ISSN
- 1096-1127
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