SCIARINI LORENA S, STEFFOLANI MARÍA EUGENIA, FERNÁNDEZ ANDREA, PAESANI CANDELA, PÉREZ GABRIELA T

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2019 vol. 0 p. 1 - 12