Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread

Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread

Detalles Bibliográficos
Autor Principal: Rosario, Virginia D. 1952-
Formato: Libro
Idioma:English
Subjects:
Bread.
Arrowroot.
Soy-bean flour.