✦ LIBER ✦

The oxidation of mechanically developed doughs

✍ Scribed by H. Zentner

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rheological Properties of Dough During M

✍ H Zheng; M.P Morgenstern; O.H Campanella; N.G Larsen 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 167 KB

The binding of model shortenings during

✍ B. M. Bell; N. Fisher 📂 Article 📅 1977 🏛 Springer-Verlag 🌐 English ⚖ 794 KB

Studies on mechanical factors affecting

✍ P. W. HEAPS; T. WEBB; P. W. RUSSELL EGGITT; J. B. M. COPPOCK 📂 Article 📅 1967 🏛 John Wiley and Sons 🌐 English ⚖ 315 KB

Effect of pressure during mechanical dev

✍ F. J. H. Ottaway 📂 Article 📅 1962 🏛 John Wiley and Sons 🌐 English ⚖ 473 KB

Performance of mechanically developed do

✍ SYLVIA MIZRAHI; S. MIZRAHI 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 415 KB

The effect of lipoxygenase action on the

✍ P. J. Frazier; F. A. Leigh-Dugmore; N. W. R. Daniels; P. W. Russell Eggitt; J. B 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 English ⚖ 900 KB