![](/img/cover-not-exists.png)
The effect of water on lipid binding in doughs mixed to low work levels
P. S. WOOD, N. W. R. DANIELS, R. N. GREENSHIELDSVolume:
7
Year:
1972
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1972.tb01653.x
File:
PDF, 354 KB
english, 1972