Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies

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

ISSN: 0023-6438

Any de publicació: 2020

Volum: 132

Tipus: Article

DOI: 10.1016/J.LWT.2020.109931 GOOGLE SCHOLAR
Font de les dades: Scopus