Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes
Call number: LD2668 .T4 1985 K34 === Master of Science
| Main Author: | |
|---|---|
| Published: |
2015
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/2097/27469 |