✦ LIBER ✦
The association of saturated and unsaturated triglycerides and oleic acid with wheat flour components during dough making
✍ Scribed by Michael J. Warwick; George Shearer
- Publisher
- John Wiley and Sons
- Year
- 1982
- Tongue
- English
- Weight
- 485 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0022-5142
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