Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour
Rosa, C S ; Prestes, R C ; Tessele, K ; Crauss, M
International food research journal, 2015-01, Vol.22 (2), p.691 [Periódico revisado por pares]Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology
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