Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

  1. Paesani, C.
  2. Bravo-Núñez, Á.
  3. Gómez, M.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2021

Alea: 135

Mota: Artikulua

DOI: 10.1016/J.LWT.2020.109959 GOOGLE SCHOLAR
Datuen iturria: Scopus