✦ LIBER ✦
Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test
✍ Scribed by K.M Tronsmo; E.M Færgestad; J.D Schofield; E.M Magnus
- Book ID
- 114255039
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 252 KB
- Volume
- 38
- Category
- Article
- ISSN
- 0733-5210
No coin nor oath required. For personal study only.