Navy bean flour particle size and protein content affect cake baking and batter quality / Mukti Singh, Jeffery A. Byars and Sean X. Liu.

By: Singh, MuktiContributor(s): Byars, Jeffery A [co-author.] | Liu, Sean X [co-author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Cake | Protein In: Journal of Food Science 80 (6) 2015 : E1229-E1234
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YS2016 M01

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