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Evaluation of hydrolyzed oat flour as a replacement for butter and coconutcream in bakery products
Authors:
Inglett, GE Maneepun, S Vatanasuchart, N
Citation:
Ge. Inglett et al., Evaluation of hydrolyzed oat flour as a replacement for butter and coconutcream in bakery products, FOOD SC TEC, 6(6), 2000, pp. 457-462
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