Rye sourdough fermentation and bread stability = Rukkitaigna hapendamine ja leiva vananemine

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Rye sourdough fermentation and bread stability = Rukkitaigna hapendamine ja leiva vananemine

Technical data

Publisher:
TUT Press
Published:
Language:
English
Depositor:
Eesti Teadusagentuur SA
Type:
book
Copyrighted
ESTER
b29311974
ISBN
978-9949-23-378-6 (pdf)

URL: http://www.digar.ee/id/nlib-digar:268948

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