Properties of dehydrated cassava puree and wheat flour blends and its relationship with the texture of doughs

Fil: Cazzaniga, Amanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.

Bibliographic Details
Main Authors:	Cazzaniga, Amanda, Hase, Sandra Liliana, Brousse, María Marcela, Linares, Andrés Ramón
Format:	info:eu-repo/semantics/article
Language:	English
Published:	Elsevier Science 2017
Subjects:	Functional properties Texture analyzer
Online Access:	https://hdl.handle.net/20.500.12219/5087

Internet