دورية أكاديمية
Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent
| العنوان: | Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent |
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| المؤلفون: | Vernon-Carter, E.J., Garcia-Diaz, S., Reyes, I., Carrillo-Navas, H., Alvarez-Ramirez, J. |
| المصدر: | In International Journal of Gastronomy and Food Science October 2017 9:39-48 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 1878450X |
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| DOI: | 10.1016/j.ijgfs.2017.03.001 |