✦ LIBER ✦
Sponge-and-Dough Bread: Effects on Fermentation Time, Bromate and Sponge Salt Upon the Baking and Physical Dough Properties of a Canadian Red Spring Wheat
✍ Scribed by K. R. PRESTON; R. H. KILBORN
- Book ID
- 108805376
- Publisher
- Institute of Food Technologists
- Year
- 1982
- Tongue
- English
- Weight
- 711 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0022-1147
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