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Amylograph properties of bread crumb and their relation to crumb firmness

Call number: LD2668 .T4 1986 X79 / Master of Science / Grain Science and Industry

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/22181
Date January 1986
CreatorsXu, Ansui.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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