Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

AuthID
 P-00S-609
6
Author(s)
Martins, RB
·
Document Type
Article
Year published
2020
Published
in FOODS, ISSN: 2304-8158
Volume: 9, Issue: 5, Pages: 560 (15)
Indexing
Wos®
Scopus®
Crossref®19
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85085100768
Wos: WOS:000542281300002
Source Identifiers
ISSN: 2304-8158
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