Quality Assurance and Safety of Crops & Foods, vol. 11, nr. 7, pp. 659-667
doi: 10.3920/QAS2018.1516
Autori: A. Culețu, D.E. Duță, G. Mohan, E. Iorga
Rezultate
Thermo-mechanical behaviour of soryz flour compared to other gluten-free sources measured by Mixolab system
2020-07-13