Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase
Crossref DOI link: https://doi.org/10.1007/s11947-017-1869-4
Published Online: 2017-01-16
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bigne, F.
Romero, A.
Ferrero, C.
Puppo, M. C.
Guerrero, A.
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