Sensory acceptability is inversely related to development of fat rancidity in bread made from stored flour (Q38563367)
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scientific article published on August 1996
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Sensory acceptability is inversely related to development of fat rancidity in bread made from stored flour |
scientific article published on August 1996 |
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Sensory acceptability is inversely related to development of fat rancidity in bread made from stored flour (English)
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L Hansen
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M S Rose
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1 August 1996
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