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keyword: bread quality – 2 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
Effects of Plants’ Ingredients on Dough and Final Product
Silvia Mironeasa (editor)
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Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
Georgiana Gabriela Codină (editor)
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