Development of gluten-free muffins utilizing squash seed dietary fiber
Crossref DOI link: https://doi.org/10.1007/s13197-018-3213-z
Published Online: 2018-05-21
Published Print: 2018-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Palacio, María I.
Etcheverría, Analía I.
Manrique, Guillermo D.
Text and Data Mining valid from 2018-05-21
Article History
Revised: 21 April 2018
Accepted: 9 May 2018
First Online: 21 May 2018