Technological quality of dough and breads from commercial algarroba–wheat flour blends
Crossref DOI link: https://doi.org/10.1007/s13197-017-2650-4
Published Online: 2017-04-26
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Correa, M. J.
Salinas, M. V.
Carbas, B.
Ferrero, C.
Brites, C.
Puppo, M. C.
Funding for this research was provided by:
MINCYT (Argentina)-FCT (Portugal) (PO-09-28)
License valid from 2017-04-26