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Physicochemical, rheological and sensory characterization of a gluten-free English bread added with Oxalis tuberosa flour
- Source :
- Revista Mexicana de Ingeniería Química. 20:1-22
- Publication Year :
- 2021
- Publisher :
- Universidad Autonoma Metropolitana, 2021.
Details
- ISSN :
- 23958472 and 16652738
- Volume :
- 20
- Database :
- OpenAIRE
- Journal :
- Revista Mexicana de Ingeniería Química
- Accession number :
- edsair.doi...........48b0bf11b85b4c47ad91f2d149f249a6
- Full Text :
- https://doi.org/10.24275/rmiq/alim2572