Statistics for A study of the relation between the peptizability of the protein by inorganic salt solutions, ash content and baking quality of wheat and wheat flour
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| A study of the relation between the peptizability of the protein by inorganic salt solutions, ash content and baking quality of wheat and wheat flour | 252 |
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| April 2024 | 0 |
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| Roberts_A_study.pdf | 5402 |
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