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1 Ergebnisse
1
Sensory analysis of pancakes made with sorghum flour, xanth..:
Figueroa, Juan
;
Sánchez-Toledano, Blanca
;
Zegbe, Jorge
https://www.produccioncientificaluz.org/index.php/agronomia/article/view/39509/44588. , 2023
Link:
https://www.produccioncientificaluz.org/index.php/agro..
RT Journal T1
Sensory analysis of pancakes made with sorghum flour, xanthan gum and microbial transglutaminase enzyme ; Análisis sensorial de panqués elaborados con harina de sorgo, goma xantana y enzima transglutaminasa microbiana ; Avaliação sensorial de panquecas elaboradas com farinha de sorgo, goma xantana e enzima microbiana transglutaminase
UL https://suche.suub.uni-bremen.de/peid=base-ftunivzuliaojs:oai:ojs.produccioncientificaluz.org:article_39509&Exemplar=1&LAN=DE A1 Figueroa, Juan A1 Sánchez-Toledano, Blanca A1 Zegbe, Jorge PB Universidad del Zulia YR 2023 K1 consumer segmentation K1 xanthan gum K1 microbial transglutaminase K1 acceptance and preference K1 celiac patients K1 segmentación de consumidores K1 goma xantana K1 transglutaminasa microbiana K1 aceptación y preferencia K1 pacientes celíacos K1 segmentação de consumidores K1 enzima microbiana transglutaminase K1 aceitação e preferência JF https://www.produccioncientificaluz.org/index.php/agronomia/article/view/39509/44588 LK http://dx.doi.org/https://www.produccioncientificaluz.org/index.php/agronomia/article/view/39509 DO https://www.produccioncientificaluz.org/index.php/agronomia/article/view/39509 SF ELIB - SuUB Bremen
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