Cereals in breadmaking : a molecular colloidal approach /

Bibliographic Details
Main Author:	Eliasson, Ann-Charlotte, 1953-
Other Authors:	Larsson, Kåre, 1937-
Format:	Book
Language:	English
Published:	New York : M. Dekker, [1993]
Series:	Food science and technology (Marcel Dekker, Inc.) ; 55.
Subjects:	Bread > Analysis. Grain > Analysis. Colloids.

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