Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking

Rafael Grassi de Alcântara Rosemary Aparecida de Carvalho; Fernanda Maria Vanin

Food Chemistry Amsterdam v. 362, art. 126972, p. 1-8, Oct. 2020

Amsterdam 2020

Available at FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Eva )(GetIt)