✦ LIBER ✦

Waxy durum and fat differ in their actions as improvers of bread quality

✍ Scribed by Maud Mouliney; Brian Lavery; Rajinder Sharma; Colin Jenner

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Wheat Bread Quality as Influenced by the

✍ S. Gill; T. Vasanthan; B. Ooraikul; B. Rossnagel 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 517 KB

Wheat Bread Quality as Influenced by the

✍ S. Gill; T. Vasanthan; B. Ooraikul; B. Rossnagal 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 388 KB

Grain Yield and Quality Characteristics

✍ C.-Y. Liu; K.W. Shepherd; P.W. Gras 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 425 KB

Antioxidant properties and sensory quali

✍ Henryk Zieliński; Anna Michalska; Alicja Ceglińska; Grzegorz Lamparski 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 379 KB

Modelling the influence of inulin as a f

✍ Keenan, Derek F.; Resconi, Virginia C.; Kerry, Joseph P.; Hamill, Ruth M. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 1004 KB

A4/207 – Ciclesonide 160 μg once da

✍ J.H. Vermeulen; W. Zachgo; J.-P. Lawo; R. Engelstätter 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 42 KB