Technological quality of dough and breads from commercial...

  • Main
  • 2017 / 4
  • Technological quality of dough and breads from commercial...
Journal of Food Science and Technology 2017 / 4

Technological quality of dough and breads from commercial algarroba–wheat flour blends

Correa, M. J., Salinas, M. V., Carbas, B., Ferrero, C., Brites, C., Puppo, M. C.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2650-4
Date:
April, 2017
File:
PDF, 701 KB
english, 2017
Conversion to is in progress
Conversion to is failed