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Effect of ingredients on the quality of frozen dough

Call number: LD2668 .T4 1986 H864 / Master of Science / Grain Science and Industry

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/22084
Date January 1986
CreatorsHung, May Mei-Jiun.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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