标题: The Role of Fat Crystallization in Bakery Products [打印本页] 作者: lifei 时间: 2014-11-4 00:37 标题: The Role of Fat Crystallization in Bakery Products
题名
The Role of Fat Crystallization in Bakery Products
作者
P. Smith and S. Metin
杂志
Cereal Foods World
年|卷|期
2013, 58, 5
页码
228-230
链接
http://dx.doi.org/10.1094/CFW-58-5-0228
作者: coolsas 时间: 2014-11-4 00:37 http://www.wikiupload.com/97GG76H7S3P6HJG作者: gyrowheel 时间: 2014-11-4 00:38
11111111111111111作者: lifei 时间: 2014-11-5 01:26
谢谢gyrowheel应助，请尽快帮我搞定啊，再次感谢！作者: lifei 时间: 2014-11-5 02:19
Due to difficulty accessing foreign based online disks, following online disk is preferred for uploading the paper I request: