Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
Finna-arvio
Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
Tallennettuna:
Kieli |
englanti |
---|---|
Tiivistelmän kieli |
suomi |
Luokitus | |
Aiheet/asiasanat | |
Lisätiedot | Marjatta Salmenkallio-Marttila ... [ja muita] |
ISBN |
952895 |