Cereals in breadmaking : a molecular colloidal approach / Ann-Charlotte Eliasson, Kåre Larsson.

Saved in:

Bibliographic Details
Online Access:	Full Text (via Taylor & Francis)
Main Author:	Eliasson, Ann-Charlotte, 1953-
Other Authors:	Larsson, Kåre, 1937-
Format:	eBook
Language:	English
Published:	New York : Marcel Dekker, ©1993.
Series:	Food science and technology (Marcel Dekker, Inc.) ; 55.
Subjects:	Bread > Analysis. Grain > Analysis. Colloids. Electronic book.

Internet

Holdings details from Online
Call Number:	TX558.B7 E45 1993eb
TX558.B7 E45 1993eb	Available