Effect of the milling process on quality characteristics of rye flour

  1. Gómez, M.
  2. Pardo, J.
  3. Oliete, B.
  4. Caballero, P.A.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142,  1097-0010

Argitalpen urtea: 2009

Alea: 89

Zenbakia: 3

Orrialdeak: 470-476

Mota: Artikulua

DOI: 10.1002/JSFA.3475 GOOGLE SCHOLAR