✦ LIBER ✦
The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour
✍ Scribed by Zannini, Emanuele; Waters, Deborah M.; Arendt, Elke K.
- Book ID
- 121570503
- Publisher
- Springer
- Year
- 2014
- Tongue
- English
- Weight
- 778 KB
- Volume
- 238
- Category
- Article
- ISSN
- 0044-3026
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