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Evaluation of wheat flour baking quality for confectionery production
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Evaluation of wheat flour baking quality for confectionery production

Engelsk
Undertittel
The use of rheological, chemical and dynamic imaging methods to assess baking quality of wheat flour
ISBN
9783843392921
Språk
Engelsk
Vekt
298 gram
Utgivelsesdato
2.2.2011
Antall sider
188