![](/img/cover-not-exists.png)
The lipid composition of wheat flours varying widely in bread-making potentialities
Y. Pomeranz, Okkyung Chung, R. J. RobinsonVolume:
43
Language:
english
Pages:
4
DOI:
10.1007/bf02637279
Date:
January, 1966
File:
PDF, 674 KB
english, 1966