Physical and sensory characteristics of cake prepared with six whole-grain flours
Crossref DOI link: https://doi.org/10.1007/s11694-017-9527-0
Published Online: 2017-04-20
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ávila, Bianca Pio
Braganca, Guilherme Cassão Marques
Rockenbach, Reni
Alves, Gabriela Dutra
Monks, Jander
Gularte, Márcia Arocha
Elias, Moacir Cardoso
License valid from 2017-04-20