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Effect on the rheological and textural properties of bread ..:
Padilla-Villalobos, Marisol
;
Robles-Ozuna, Luis Enrique
;
Islas-Rubio, Alma Rosa
...
Biotecnia. 26 (2024) - p. 342-351 , 2024
Link:
https://doi.org/10.18633/biotecnia.v26.2214
RT Journal T1
Effect on the rheological and textural properties of bread made from wheat flour and heat-treated millet flour; Efecto en las propiedades reológicas y texturales de pan elaborado a base de harina de trigo y harina de mijo tratada térmicamente
UL https://suche.suub.uni-bremen.de/peid=cr-10.18633_biotecnia.v26.2214&Exemplar=1&LAN=DE A1 Padilla-Villalobos, Marisol A1 Robles-Ozuna, Luis Enrique A1 Islas-Rubio, Alma Rosa A1 Ramírez-Wong, Benjamín A1 Heredia-Sandoval, Nina Gisella A1 Granados-Nevárez, María del Carmen A1 Vásquez-Lara, Francisco PB Universidad de Sonora YR 2024 SN 1665-1456 SN 1665-1456 JF Biotecnia VO 26 SP 342 OP 351 LK http://dx.doi.org/https://doi.org/10.18633/biotecnia.v26.2214 DO https://doi.org/10.18633/biotecnia.v26.2214 SF ELIB - SuUB Bremen
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