Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread
Crossref DOI link: https://doi.org/10.1007/s13197-016-2399-1
Published Online: 2016-12-01
Published Print: 2016-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Carrillo-Navas, H.
Guadarrama-Lezama, A. Y.
Vernon-Carter, E. J.
García-Díaz, S.
Reyes, I.
Alvarez-Ramírez, J.
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