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1 Ergebnisse
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Effect of substitution of wheat flour with oat, corn and so..:
Vazquez Lara, Francisco
;
Verdú Amat, Samuel
;
Islas Rubio, Alma Rosa
...
https://revistas.uaa.mx/index.php/investycien/article/view/593/571. , 2017
Link:
https://revistas.uaa.mx/index.php/investycien/article/..
RT Journal T1
Effect of substitution of wheat flour with oat, corn and sorghum on dough rheological, textural and sensorial bread properties ; Efecto de la sustitución de harina de trigo con harina de avena, maíz y sorgo sobre las propiedades reológicas de la masa, texturales y sensoriales del pan
UL https://suche.suub.uni-bremen.de/peid=base-ftuaaguascalient:oai:revistas.uaa.mx:article_593&Exemplar=1&LAN=DE A1 Vazquez Lara, Francisco A1 Verdú Amat, Samuel A1 Islas Rubio, Alma Rosa A1 Barat Baviera, José Manuel A1 Grau Melo, Raúl A1 Casillas Peñuelas, Rafael PB Universidad Autónoma de Aguascalientes YR 2017 K1 harina de trigo K1 harina de avena K1 harina de maíz K1 harina de sorgo K1 propiedades reológicas K1 análisis sensorial K1 wheat flour K1 oat K1 corn K1 sorghum K1 rheological properties K1 sensory analysis JF https://revistas.uaa.mx/index.php/investycien/article/view/593/571 LK http://dx.doi.org/https://revistas.uaa.mx/index.php/investycien/article/view/593 DO https://revistas.uaa.mx/index.php/investycien/article/view/593 SF ELIB - SuUB Bremen
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