Effect of ball milling energy on rheological and thermal properties of amaranth flour
Crossref DOI link: https://doi.org/10.1007/s13197-015-1976-z
Published Online: 2015-07-31
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Roa, Diego F.
Baeza, Rosa I.
Tolaba, Marcela P.
Text and Data Mining valid from 2015-07-31