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Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs

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Bibliographic Details
Main Author:	Ana B. Monaca
Format:	Artículo científico
Language:	en
Published:	Universidad Nacional de Misiones 2023
Subjects:	Geología hardness extrusion adhesiveness extensibility ManihotesculentaCrantz
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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