Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars
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题目
Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars
作者
Joseane Bressiani, Gabriela Soster Santetti, Tatiana Oro, Vanessa Esteres, Bárbara Biduski, Martha Zavariz de Miranda, Luiz Carlos Gutkoski, Juliano Luiz de Almeida, Márcia Arocha Gularte
Scihuhuan