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.
Revue:
LWT

ISSN: 0023-6438

Année de publication: 2021

Volumen: 135

Type: Article

DOI: 10.1016/J.LWT.2020.109959 GOOGLE SCHOLAR
La source de données: Scopus