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Authors: GERRARD JA FAYLE SE WILSON AJ NEWBERRY MP ROSS M KAVALE S
Citation: Ja. Gerrard et al., DOUGH PROPERTIES AND CRUMB STRENGTH OF WHITE PAN BREAD AS AFFECTED BYMICROBIAL TRANSGLUTAMINASE, Journal of food science, 63(3), 1998, pp. 472-475

Authors: MORGENSTERN MP NEWBERRY MP HOLST SE
Citation: Mp. Morgenstern et al., EXTENSIONAL-PROPERTIES OF DOUGH SHEETS, Cereal chemistry, 73(4), 1996, pp. 478-482
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