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The effects of fibre, starch damage and surfactants on the baking quality of wheat/cassava composite flours

✍ Scribed by B. J. F. HUDSON; A. O. OGUNSUA

Book ID: 108801264
Publisher: John Wiley and Sons
Year: 1976
Tongue: English
Weight: 349 KB
Volume: 11
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1976.tb00709.x

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