Effect of sweet potato leaf and stem addition on dough properties and bread quality
Guardado en:
| Publicado en: | Food science and technology international |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Food science and technology international v. 13, no. 3 (2007), p. 239-244 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Food science and technology international |
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