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summary
Methods of test for cereals and pulses. Determination of rheological properties of doughs using an alveograph | Status: Superseded, Withdrawn
Details
Publisher
BS
File size
465.34 KB
Pages
18
Format
PDF
Publication date
1992-04-01
ISBN-13
978-0-580-20665-8
ISBN-13 plain
9780580206658
ISBN-10
0580206653