Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough
Authors:
- Diego K. YamulDYDiego K. Yamul
- Alba S. NavarroAlba S. Navarro
- 1 April 2020
- journal article
- research article
- Published by Elsevier in Food Structure
- Vol. 24
Abstract
No abstract availableKeywords
Funding Information
- Consejo Nacional de Investigaciones Científicas y Técnicas
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