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Sourdough : a tool for the improved flavour, texture and shelf-life of wheat bread /

Thesis (doctoral)--University of Helsinki, 2005. / Includes bibliographical references. Also available on the World Wide Web.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/63113055
Date January 1900
CreatorsKatina, Kati.
Publisher[Espoo, Finland] : VTT Technical Research Centre of Finland,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to this title online

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