Redox phenomena in cereal flour and dough systems and their technological importance

By: Cauvain, Stanley P | Campden and Chorleywood Food Research AssociationSeries: Campden and Chorleywood Food Research Association RandD Report ; No. 129Publication details: Chipping Campden : Campden and Chorleywood Food Research Association, 2001Subject(s): Food processingLOC classification: TX763
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library TX763 CAU/PAM (Browse shelf(Opens below)) 1 Available 153840

There are no comments on this title.

to post a comment.

Powered by Koha