论文信息 - Physicochemical, rheological and sensory characterization of a gluten-free English bread added with Oxalis tuberosa flour - 字舞流文

Physicochemical, rheological and sensory characterization of a gluten-free English bread added with Oxalis tuberosa flour

J. Chanona-Pérez | R. Campos-Montiel | S. Espino-Manzano | M. Vicente-Flores | M.J. González de los Montero-Sierra