Effect of the milling process on quality characteristics of rye flour

  1. Gómez, M.
  2. Pardo, J.
  3. Oliete, B.
  4. Caballero, P.A.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142,  1097-0010

Année de publication: 2009

Volumen: 89

Número: 3

Pages: 470-476

Type: Article

DOI: 10.1002/JSFA.3475 GOOGLE SCHOLAR
La source de données: Scopus