✦ LIBER ✦
Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricumGaertn.) Flour
✍ Scribed by Han, Lihong; Zhou, Yun; Tatsumi, Eizo; Shen, Qun; Cheng, Yongqiang; Li, Lite
- Book ID
- 120611007
- Publisher
- Springer-Verlag
- Year
- 2012
- Tongue
- English
- Weight
- 834 KB
- Volume
- 6
- Category
- Article
- ISSN
- 1935-5130
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