دورية أكاديمية
Technological quality of dough and breads from commercial algarroba–wheat flour blends
| العنوان: | Technological quality of dough and breads from commercial algarroba–wheat flour blends |
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| المؤلفون: | Correa, M. J., Salinas, M. V., Carbas, B., Ferrero, C., Brites, C., Puppo, M. C. |
| المصدر: | Journal of Food Science and Technology. June 2017 54(7):2104-2114 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 00221155 09758402 |
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| DOI: | 10.1007/s13197-017-2650-4 |