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1
BIOCHEMICAL CORRECTION OF FLOUR PROPERTIES FOR BISCUITS AND..:
, In:
Using Cereal Science and Technology for the Benefit of Consumers
,
Matveeva, I.V.
;
Bannikov, E.A.
;
Byistrov, A.V.
- p. 415-423 , 2005
Link:
https://doi.org/10.1533/9781845690632.11.415
RT T1 <cTitle>Using Cereal Science and Technology for the Benefit of Consumers</cTitle>: T1 <Title>BIOCHEMICAL CORRECTION OF FLOUR PROPERTIES FOR BISCUITS AND GINGER BREAD</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1533_9781845690632.11.415&Exemplar=1&LAN=DE A1 Matveeva, I.V. A1 Bannikov, E.A. A1 Byistrov, A.V. PB Elsevier YR 2005 SP 415 OP 423 LK http://dx.doi.org/https://doi.org/10.1533/9781845690632.11.415 DO https://doi.org/10.1533/9781845690632.11.415 SF ELIB - SuUB Bremen
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