Physicochemical, Hydration and Steady Shear Rheological Properties of Flours Derived From Different Crop Residues From the Honduran Agro– Food Industry

1. Calix-Rivera, C.S.
2. Mendoza-Perez, R.J.
3. Rivera-Flores, O.
4. Ronda, F.

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DOI: 10.21931/RB/2023.08.03.34 GOOGLE SCHOLAR lock_openAcceso aberto editor