Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

出版年份 2014 全文链接

标题

作者

关键词

Composite flour, Swelling capacity, Oil absorption, Gelatinization temperature, Least gelation concentration, Sensorial attributes

出版物

Volume -, Issue -, Pages -

出版商

Springer Nature

发表日期

2014-06-11

DOI

10.1007/s13197-014-1427-2

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