Effect of Sorghum Variety on Baking Properties of U.S. Conventional Bread, Egyptian Pita "Balady" Bread and Cookies
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb10394.x/fullpdf
Reference24 articles.
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