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Browsing Articulos Científicos Indexados by Author "O-Keller J.D.l."

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Influence of different hydrocolloids on major wheat dough components (gluten and starch)

Bárcenas M.E.; O-Keller J.D.l.; Rosell C.M. (2009)

https://www.scopus.com/inward/record.uri?eid=2-s2.0-67349181754&doi=10.1016%2fj.jfoodeng.2009.03.012&partnerID=40&md5=673bc3ed5a4a3825c40379d90d0921db

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