Start OverREGULAR RECORD DISPLAYBrief DisplayReturn To Browse

100 G.E. Inglett
245 Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products
260 |c2000
300 457-462 vol.6 no.6
650 Oatrim Hydrolyzed oat flour Fat replacement Bakery
700 |hS. Maneepun |hN. Vatanasuchart
773 |tFood Science and Technology International
942 |cThai Journals