Chemical nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour

M L P Francischi Jocelem Mastrodi Salgado; R F F Leitao

Dordrecht v.46, n.4 , p.323-9, dez. 1994 Plant Foods for Human Nutrition

Dordrecht 1994

Item não circula. Consulte sua biblioteca.(Acessar)