Whitney, Kristin Lynn.
概要
| 作品: | 0 作品在 0 項出版品 0 種語言 | |
|---|---|---|
書目資訊
White bread and whole wheat bread: Comparison of end-product quality, starch characteristics and nutritional quality.
by:
Whitney, Kristin Lynn.; North Dakota State University., Cereal and Food Sciences.
(書目-語言資料,印刷品)