Artículos de revistas
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread: a factorial design approach.
Fecha
2021Registro en:
Applied Sciences, v. 11, 8186, 2021.
Autor
CENTENO, A. C. L.
AGUIAR, E.
SANTOS, F.
QUEIROZ, V. A. V.
CONTI-SILVA, A.
KRUPA-KOZAK, U.
CAPRILES, V.