
Evaluation of wheat flour baking quality for confectionery production
- Undertittel
- The use of rheological, chemical and dynamic imaging methods to assess baking quality of wheat flour
- Forfatter
- Mehri HadiNezhad
- ISBN
- 9783843392921
- Språk
- Engelsk
- Vekt
- 298 gram
- Utgivelsesdato
- 2.2.2011
- Antall sider
- 188
