Bakery Food Manufacture and Quality || Methods of...

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Bakery Food Manufacture and Quality || Methods of Determining Moisture Content and Water Activity

Cauvain, Stanley P., Young, Linda S.
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Volume:
10.1002/97
Year:
2008
Language:
english
DOI:
10.1002/9781444301083.ch8
File:
PDF, 909 KB
english, 2008
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