Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue.
J Food Sci Technol
; 55(12): 4964-4972, 2018 Dec.
Article
in En
| MEDLINE
| ID: mdl-30482992
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
J Food Sci Technol
Year:
2018
Document type:
Article