| dc.contributor.author | Bárcenas M.E. | |
| dc.contributor.author | O-Keller J.D.l. | |
| dc.contributor.author | Rosell C.M. | |
| dc.date.accessioned | 2018-03-01T00:05:50Z | |
| dc.date.available | 2018-03-01T00:05:50Z | |
| dc.date.issued | 2009 | |
| dc.identifier.issn | 2-s2.0-67349181754 | |
| dc.identifier.uri | http://repositorio.udlap.mx/xmlui/handle/123456789/6718 | |
| dc.description.abstract | https://www.scopus.com/inward/record.uri?eid=2-s2.0-67349181754&doi=10.1016%2fj.jfoodeng.2009.03.012&partnerID=40&md5=673bc3ed5a4a3825c40379d90d0921db | |
| dc.source | Scopus | |
| dc.title | Influence of different hydrocolloids on major wheat dough components (gluten and starch) | |
| dc.type | Article |
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