✦ LIBER ✦
Starch Gelatinization Kinetics in Bread Dough. DSC investigations on 'simulated' baking processes
✍ Scribed by D. Fessas; A. Schiraldi
- Book ID
- 110287669
- Publisher
- Springer Netherlands
- Year
- 2000
- Tongue
- English
- Weight
- 159 KB
- Volume
- 61
- Category
- Article
- ISSN
- 0022-5215
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