Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough
| Autor: | Yamul, Diego K. *, Navarro, Alba S. |
|---|---|
| Zdroj: | In Food Structure April 2020 24 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Yamul, Diego K. *, Navarro, Alba S. |
|---|---|
| Zdroj: | In Food Structure April 2020 24 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect