Author response for 'Effect of heat‐treated wheat germ on dough properties and crackers quality'

Autor:	María Eugenia Steffolani, Silvina Patricia Meriles, Pablo Daniel Ribotta, María Cecilia Penci
Rok vydání:	2020
Předmět:	media_common.quotation_subject Heat treated Wheat germ Quality (business) Food science Biology media_common
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5da69308fccd1b121c2506fe7801a09e https://doi.org/10.1111/ijfs.14810/v3/response1 Zobrazit plný text záznamu