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The absorption of oxygen from air by flour batters: Changes in the rate of uptake due to ageing of the flour

✍ Scribed by D. J. Cosgrove

Publisher: John Wiley and Sons
Year: 1956
Tongue: English
Weight: 302 KB
Volume: 7
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740071006

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