Baking properties of six spring wheat varieties. A report obtained with material cultivated in 1983. Pt. 1: Bakery experiments with white flour
1984
Salovaara, H. | Heimonen-Kauppi, T. (Helsinki Univ. (Finland). Dept. of Food Chemistry and Technology)
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书目信息
EKT Sarja - Helsingin Yliopisto, Elintarvikekemian ja Teknologian Laitos (Finland) | EKT Series - Helsinki University, Department of Food Chemistry and Technology (Finland)
期
671
出版者
Helsinki Univ.
页码
32 p.
其它主题
Ble de printemps; Caracteristicas de la coccion; Aptitude boulangere; Cultivares; Farine de cereale
语言
芬兰
注释
18 tables. Summaries (En, Fi)
类型
Summary
1985-08-15
AGRIS AP