Optimization of rheological properties of gluten-free pasta dough using mixture design.
Guardado en:
| Autor Corporativo: | Programa de Investigación y Desarrollo en Procesamiento y Preservación de Alimentos |
|---|---|
| Otros Autores: | Lorenzo, Gabriel, Larrosa, Virginia, Zaritzky, Noemí E., Califano, Alicia N. |
| 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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