|
| << previous | next >> |
Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 48 of 78 found articles
| Title: |
Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads |
| Author: |
Roman, Laura Reguilon, Montserrat P. Gomez, Manuel Martinez, Mario M. |
| Appeared in: |
Food hydrocolloids |
| Paging: | Volume 100 () nr. C pages p. |
| Year: |
2020 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 48 of 78 found articles
| << previous | next >> |