Macromolecular studies of spring roll pastry : processing, storage and stabilisation /

Macromolecular studies of spring roll pastry : processing, storage and stabilisation /

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書目詳細資料
主要作者:	Sim, Beng Joo
格式:	Thesis 圖書
語言:	English
出版:	1995.
主題:	Food > Analysis. Food texture > Measurement Pastry.
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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