Technological quality of dough and breads from commercial algarroba-wheat flour blends.
J Food Sci Technol
; 54(7): 2104-2114, 2017 Jun.
Article
in En
| MEDLINE
| ID: mdl-28720968
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
J Food Sci Technol
Year:
2017
Document type:
Article
Affiliation country:
Argentina