Optimization of rheological properties of gluten-free pasta dough using mixture design.
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| Otros Autores: | , , , |
| Formato: | Desconocido |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S0733521013000428 http://dx.doi.org/10.1016/j.jcs.2013.03.003 |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 110 | 2 | |a Programa de Investigación y Desarrollo en Procesamiento y Preservación de Alimentos |g PROAL |9 315226 | |
| 245 | 0 | 0 | |a Optimization of rheological properties of gluten-free pasta dough using mixture design. |
| 700 | 1 | |a Lorenzo, Gabriel. |9 294022 | |
| 700 | 1 | |a Larrosa, Virginia. |9 315227 | |
| 700 | 1 | |a Zaritzky, Noemí E. |9 265567 | |
| 700 | 1 | |a Califano, Alicia N. |9 271859 | |
| 773 | 0 | |t Journal of Cereal Science |g Vol.57 (3), p.520-526 May 2013 | |
| 856 | 4 | |u http://www.sciencedirect.com/science/article/pii/S0733521013000428 | |
| 856 | 4 | |u http://dx.doi.org/10.1016/j.jcs.2013.03.003 | |
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