Cereals in breadmaking a molecular colloidal approach

Cereals in breadmaking a molecular colloidal approach

Saved in:
Bibliographic Details
Main Author: Eliasson, Ann-Charlotte 1953-
Other Authors: Larsson, Kare 1937-
Format: Book
Published: New York M. Dekker 1993
Series:Food science and technology 55
Subjects:
Colloids
Bread > Analysis
Grain > Analysis
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Physical Description:vi, 376 p. ill. 24 cm
Bibliography:Includes bibliographical references and index
ISBN:0824788168

Similar Items