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VISCOELASTIC CHARACTERISTICS OF PART-BAKED BREAD UNDER DIFFERENT PROCESS CONDITION

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Détails bibliographiques
Auteur principal:	Jesús Enrique Gerardo-Rodríguez
Format:	Artículo científico
Langue:	en
Publié:	Universidad de Sonora 2019
Sujets:	Multidisciplinaria (Ciencias Naturales y Exactas) ity Part baked bread baking time Viscoelastic
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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