| dc.contributor.author | Bárcenas M.E. | |
| dc.contributor.author | Altamirano-Fortoul R. | |
| dc.contributor.author | Rosell C.M. | |
| dc.date.accessioned | 2018-03-01T00:05:26Z | |
| dc.date.available | 2018-03-01T00:05:26Z | |
| dc.date.issued | 2010 | |
| dc.identifier.issn | 2-s2.0-70349211669 | |
| dc.identifier.uri | http://repositorio.udlap.mx/xmlui/handle/123456789/6644 | |
| dc.description.abstract | https://www.scopus.com/inward/record.uri?eid=2-s2.0-70349211669&doi=10.1016%2fj.lwt.2009.06.019&partnerID=40&md5=8f8f9bc52425682f2d102b73bb03677c | |
| dc.source | Scopus | |
| dc.title | Effect of high pressure processing on wheat dough and bread characteristics | |
| dc.type | Article |
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