Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing

Bibliographic Details
Call Number:Libro Electrónico
Main Author: Huen, Julien
Format: Electronic eBook
Language:Inglés
Published: Göttingen : Cuvillier Verlag, 2018.
Series:Schriftenreihe der Professur für Molekulare Lebensmitteltechnologie.
Subjects:
Baking.
Cuisson au four.
Baking
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