Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor

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Organizācija

Rothamsted Research

Rothamsted Research datasets lasīt vairāk

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https://www.elsevier.com/tdm/userlicense/1.0/

Darbību plūsma

Rob Davey atjaunoja datu kopu Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor pims 6 gada
Rob Davey mainīja papildinājumu "Publisher URL" datu kopai Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor pims 6 gada
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Rob Davey izveidoja datu kopu Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor pims 6 gada