
Evaluation of wheat flour baking quality for confectionery production
- Undertitel
- The use of rheological, chemical and dynamic imaging methods to assess baking quality of wheat flour
- Författare
- Mehri HadiNezhad
- ISBN
- 9783843392921
- Språk
- Engelska
- Vikt
- 298 gram
- Utgivningsdatum
- 2011-02-02
- Sidor
- 188
