✦ LIBER ✦
Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough
✍ Scribed by Clyde Don; Wim J. Lichtendonk; Johan J. Plijter; Rob J. Hamer
- Book ID
- 114255029
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 310 KB
- Volume
- 38
- Category
- Article
- ISSN
- 0733-5210
No coin nor oath required. For personal study only.