Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours

1. Náthia-Neves, G.
2. Villanueva, M.
3. Ronda, F.

Exportar

Exportar

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exportar

×

El documento no se puede exportar porque pertenece a otro portal.

Texto completo

lock_openTexto completo externo

DOI: 10.1016/J.FOODHYD.2024.109727 GOOGLE SCHOLAR lock_openAcceso abierto editor