Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour
Crossref DOI link: https://doi.org/10.1007/s13197-020-04416-3
Published Online: 2020-04-10
Published Print: 2020-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ribeiro, Alline Emannuele Chaves
Oliveira, Aryane Ribeiro
da Silva, Ana Caroline Mendes
Caliari, Márcio
Júnior, Manoel Soares Soares
Text and Data Mining valid from 2020-04-10
Version of Record valid from 2020-04-10
Article History
Revised: 28 March 2020
Accepted: 3 April 2020
First Online: 10 April 2020