Art
J-GLOBAL ID:201602002312836610
Reference number:58A0046261
The Physical Chemistry of Wheat Proteins in Connection with the Baking Value of Flours.
小麦粉のBakingValue(滑らかできめの細かい製品パンを作る価値)と関係のある小麦たんぱく質の物理化学
-
Publisher site
Copy service
-
Access JDreamⅢ for advanced search and analysis.