Quantitative changes in various sugar concentrations during fermentation of doughs, sponges and brews
Call number: LD2668 .T4 1968 T32 === Master of Science
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| Published: |
2015
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| Online Access: | http://hdl.handle.net/2097/26517 |
| Summary: | Call number: LD2668 .T4 1968 T32 === Master of Science |
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