✦ LIBER ✦

Studies on cake quality made of wheat–chickpea flour blends

✍ Scribed by Manuel Gómez; Bonastre Oliete; Cristina M. Rosell; Valentín Pando; Encarnación Fernández

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Dough rheology and bread quality of whea

✍ Idriss Mohammed; Abdelrahman R. Ahmed; B. Senge 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 802 KB

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✍ Esther de la Hera; Elena Ruiz-París; Bonastre Oliete; Manuel Gómez 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 601 KB

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✍ NARPINDER SINGH; K. HARINDER; K. S. SEKHON; BHUPINDER KAUR 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 479 KB

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✍ Malena Moiraghi; Esther de la Hera; Gabriela T Pérez; Manuel Gómez 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 122 KB

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✍ Amudha Senthil; R. Ravi; K.K. Bhat; M.K. Seethalakshmi 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 379 KB

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✍ K. Harinder; B. Kaur; S. Sharma 📂 Article 📅 1999 🏛 Springer US 🌐 English ⚖ 35 KB