La teoria e gli effetti dell' optimum reologico [panificazione].

1977

Schaefer W.

Published in

Panificazione e Pasticceria

Volume 5

Pagination

v.11-12(5)

Language

Italian

Translated Title

English. [Theory and effects of the rheological optimum [bread-making]]. [Italian]

Type

Journal Article

Source

Panificazione-e-Pasticceria (Italy). (May 1977). v. 5(5) p. 11-12.

Corporate Author

Patent Technology Inc., San Francisco (USA).

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at agris@fao.org