题名 | Effects of the timing and amounts of leavening during processing of wheat flour tortillas |
作者 | Janet Lynn Adams |
院校 | Texas A&M University |
时间 | 2001 |
链接 | http://oaktrust.library.tamu.edu/handle/1969.1/ETD-TAMU-2001-THESIS-A33 |
本帖最后由 exebooks 于 2017-7-29 12:08 编辑
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