Physical aspects of the improvement of dough by fat
- 1 January 1977
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 2 (1), 57-70
- https://doi.org/10.1016/0308-8146(77)90008-5
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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