La teoria e gli effetti dell' optimum reologico [panificazione].
1977
Schaefer W.
书目信息
Panificazione e Pasticceria
卷
5
页码
v.11-12(5)
语言
意大利语
翻译的标题
英语.
[Theory and effects of the rheological optimum [bread-making]]. [Italian]
类型
Journal Article
来源
Panificazione-e-Pasticceria (Italy). (May 1977). v. 5(5) p. 11-12.
团体作者
Patent Technology Inc., San Francisco (USA).
2012-11-15
AGRIS AP
