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Physicochemical characterization and microbiology of wheat and rye flours

Crossref DOI link: https://doi.org/10.1016/j.foodchem.2018.12.063

Published Print: 2019-05

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Cardoso, Rossana V.C.

Fernandes, Ângela

Heleno, Sandrina A.

Rodrigues, Paula

Gonzaléz-Paramás, Ana M.

Barros, Lillian

Ferreira, Isabel C.F.R.
Funding

Funding for this research was provided by:

Foundation for Science and Technology

European Regional Development Fund
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This article is maintained by: Elsevier

Article Title: Physicochemical characterization and microbiology of wheat and rye flours

Journal Title: Food Chemistry

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2018.12.063

Content Type: article

Copyright: © 2018 Elsevier Ltd. All rights reserved.