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About this Agricultural and Biological Sciences article
Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread by Qin Lin; Luoning Liu; Ying Bi; Zaigui Li is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Qin Lin; Luoning Liu; Ying Bi; Zaigui Li
- Publisher
- Springer-Verlag; Springer New York LLC; Springer Science and Business Media LLC; Society for Mining, Metallurgy and Exploration Inc. (ISSN 1935-5130)
- Published
- 2010
- Field
- Agricultural and Biological Sciences (Life Sciences)
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