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Results: 1
Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing
Authors:
Demiralp, H Celik, S Koksel, H
Citation:
H. Demiralp et al., Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing, EUR FOOD RE, 211(5), 2000, pp. 322-325
Risultati:
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