A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
本文档由 201dc038a8 分享于2015-11-13 19:01
A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
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君，已阅读到文档的结尾了呢~~