검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Amaranth, quinoa and oat doughs: Mechanical and rheological behaviour, polymeric protein size distribution and extractability Lamacchia C, Chillo S, Lamparelli S, Suriano N, La Notte E, Del Nobile MA Journal of Food Engineering, 96(1), 97, 2010 |