Mehta, Keyur.
概要
| 作品: | 2 作品在 0 項出版品 0 種語言 | |
|---|---|---|
書目資訊
The use of low intensity ultrasound to investigate the effect of mixing time and ingredients on the mechanical properties of bread dough.
by:
Mehta, Keyur.; University of Manitoba (Canada).
(書目-語言資料,印刷品)