tipo
- journal article
Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc
Documento
- doi:10.4067/s0717-75182020000300372
- http://dx.doi.org/10.4067/S0717-75182020000300372
- http://dx.doi.org/10.4067/s0717-75182020000300372
- http://https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300372&lng=en&nrm=iso&tlng=en
- http://https://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300372&lng=en&nrm=iso&tlng=en][doi:10.4067/s0717-75182020000300372
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data de publicação
- 2020-01-01