Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking
Ballester-Sánchez, J., Yalcin, E., Fernández-Espinar, M. T., Haros, C. M.Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03265-5
Date:
March, 2019
File:
PDF, 2.49 MB
english, 2019