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