Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

AuthID
P-00S-609
Tipo de Documento
Article
Year published
2020
Publicado
in FOODS, ISSN: 2304-8158
Volume: 9, Número: 5, Páginas: 560 (15)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-85085100768
Wos: WOS:000542281300002
Source Identifiers
ISSN: 2304-8158
Export Publication Metadata
Info
At this moment we don't have any links to full text documens.