Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/63729
Type: Artigo de periódico
Title: EFFECT OF ADDITION OF FULL FAT SWEET LUPINE FLOUR ON RHEOLOGICAL PROPERTIES OF DOUGH AND BAKING QUALITY OF BREAD
Author: CAMPOS, JE
ELDASH, AA
Editor: Amer Assoc Cereal Chemists
Rights: fechado
Date Issue: 1978
Appears in Collections:Unicamp - Artigos e Outros Documentos

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