Effect of Drying Temperatures on Chemical and Morphological Properties of Acorn Flours

AuthID
 P-003-G6H
3
Author(s)
Tipo de Documento
Article
Year published
2009
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 44, Número: 9, Páginas: 1729-1736 (8)
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Scopus®
Crossref®27
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Publication Identifiers
SCOPUS: 2-s2.0-68949103866
Wos: WOS:000268853100008
Source Identifiers
ISSN: 0950-5423
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