Open AccessConsumer sensory characteristics of butter cake made from wheat and rice flours
Author(s) -
Ashley Bond
Publication year - 2004
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.2409
Subject(s) - food science , mathematics , taste , population , gluten , rice flour , chewiness , raw material , chemistry , medicine , environmental health , organic chemistry
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