0
  • DE
  • EN
  • FR
  • International Database and Gallery of Structures

Advertisement

Optimization Study of the Effect of Rice and Wheat Flour Blend Ratio and Water Content on Bread Texture and Sensory Quality

Structurae cannot make the full text of this publication available at this time. The full text can be accessed through the publisher via the DOI: 10.1007/s40030-022-00708-3.
  • About this
    data sheet
  • Reference-ID
    10709394
  • Published on:
    21/03/2023
  • Last updated on:
    21/03/2023
 
Structurae cooperates with
International Association for Bridge and Structural Engineering (IABSE)
e-mosty Magazine
e-BrIM Magazine