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Studies on the composition, quality and processing of triticale Part 3. Rheological and baking properties

✍ Scribed by Sehgal, K. L. ;Bajaj, S. ;Sekhon, K. S.

Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 263 KB
Volume: 30
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19860300213

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