StraussMarianne1954.pdf 公开
文件的详细信息
- 存款
- Scholars Archive Admin
- 日上传
- 2017-08-04
- 修改日期
- 2017-08-04
- 固定性检查
- passed 2 File with 2 total version checked 2024-04-15 14:50:53 -0700
- 表征
-
File Format: pdf (Portable Document Format)File Title: The Effect of Ingredient Variation on Chemically-Leavened Batter and Dough ProductsPage Count: 143File Size: 13773100Original Checksum: 7374acdc163f2e0ee1d20bdbd83b4a94Mime Type: application/pdf
| 用户活动 | 日期 |
|---|---|
| User Scholars Archive Admin has attached StraussMarianne1954.pdf to The effect of ingredient variation on chemically-leavened batter and dough products |
|