Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals.
| Autor: | María Paucar-Menacho, Luz1 luzpaucar@uns.edu.pe, Daniel Simpalo-Lopez, Wilson1, Esteward Castillo-Martínez, Williams1, Jossefyne Esquivel-Paredes, Lourdes1, Martínez-Villaluenga, Cristina2, Schmiele, Marcio3 |
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| Zdroj: | Ciência Rural. 2024, Vol. 54 Issue 11, p1-11. 11p. |
| Databáze: | Academic Search Ultimate |
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