Influence of Oxalis tuberosa pregelatinized flour on rheological properties of gluten-free dough and quality of pan bread

  • Salvador Espino-Manzano
  • S Espino-Manzano
  • Norma Güemes-Vera
  • N Güemes-Vera
  • Jorge Chanona-Pérez J
Publicado
2015-01-05
##submission.howToCite##
ESPINO-MANZANO, Salvador et al. Influence of Oxalis tuberosa pregelatinized flour on rheological properties of gluten-free dough and quality of pan bread. Boletín de Ciencias Agropecuarias del ICAP, [S.l.], v. 1, n. 1, ene. 2015. ISSN 2448-5357. Disponible en: <https://repository.uaeh.edu.mx/revistas/index.php/icap/article/view/979>. Fecha de acceso: 13 dic. 2017

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