Effects of some hydrocolliods on some physicochemical and sensory properties of gluten free bread made from corn starch /
(Bornu, Kabolobari Barielnu.)
Bibliographical information (record 292579)
Effects of some hydrocolliods on some physicochemical and sensory properties of gluten free bread made from corn starch /
UNIVERSITY OF KYRENIA LIBRARY +90 (392) 680 20 28. Near East Boulevard, Kyrenia, TRNC This software is developed by NEU Library and it is based on Koha OSS
conforms to MARC21 library data transfer rules.