|
|
SFX by Ex Libris Inc. |
Contains information about title and source of a journal
Naslov: |
Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour |
Vir: |
|
|
|
List of services to meet your request
Contains list of services for current record
|
|
|
© 2024 SFX by Ex Libris Inc. | Cookie Policy
CrossRef Omogočeno
|