Effects of varying baking temperature and time on the quality and nutritive value of balady bread.
1981
El Samahy S.K. | Tsen C.C.
Bibliographic information
Cereal Chemistry
Volume
58
ISSN
0009-0352
Pagination
v.546-548(6)
Language
English
Note
18 ref.
Type
Journal Article
Source
Cereal-Chemistry (USA). (Nov-Dec 1981). v. 58(6) p. 546-548.
Corporate Author
International Organization for Standardization, Geneva (Switzerland).
2012-11-15
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