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Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. II.—Nutritional value of proteins of treated flours

✍ Scribed by A. C. Frazer; J. R. Hickman; H. G. Sammons; M. Sharratt

Publisher
John Wiley and Sons
Year
1956
Tongue
English
Weight
321 KB
Volume
7
Category
Article
ISSN
0022-5142

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