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Bibliographische Detailangaben
1. Verfasser:	Yuksel KAYA
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Schlagworte:	Agrociencias dough wheat stability Alveograph
Online-Zugang:	https://www.redalyc.org/articulo.oa?id=395942248017
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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