A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production

✍ Scribed by A. Colombo; G.T. Pérez; P.D. Ribotta; A.E. León

• Book ID: 113697976
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 186 KB
• Volume: 48
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1016/j.jcs.2008.05.003