Effect of organic calcium salts–inulin systems on hydration...

Food Research International 2013 / 01 Vol. 50; Iss. 1

Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour

Salinas, María V., Puppo, María C.
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Volume:
50
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2012.10.036
Date:
January, 2013
File:
PDF, 1000 KB
english, 2013
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