Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs
Crossref DOI link: https://doi.org/10.1007/s13197-015-1953-6
Published Online: 2015-07-19
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Moreira, R.
Chenlo, F.
Arufe, S.
Rubinos, S. N.
Text and Data Mining valid from 2015-07-19