Cereals in breadmaking a molecular colloidal approach

Bibliographic Details
Main Author:	Eliasson, Ann-Charlotte 1953-
Other Authors:	Larsson, Kjare 1937-
Format:	Book
Language:	English
Published:	New York M. Dekker c1993.
Series:	Food science and technology 55
Subjects:	Bread > Analysis. Colloids. Grain > Analysis.