effect of water on lipid binding in doughs mixed to low work levels

Saved in:
Bibliographic Details
Published inJournal of food technology Vol. 7; no. 2; pp. 183 - 189
Main Authors Wood, P.S, Daniels, N.W.R, Greenshields, R.N
Format Journal Article
LanguageEnglish
Published 1972
Subjects
field crops
plant products
Online AccessGet more information

Cover

More Information
ISSN:0022-1163