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Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)

Crossref DOI link: https://doi.org/10.1007/s13197-014-1566-5

Published Online: 2014-09-23

Published Print: 2015-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy