Espinosa-Ramírez, J., Garzón, R., Serna-Saldívar, S. O., & Rosell, C. M. (2018). Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour.
Citação norma ChicagoEspinosa-Ramírez, Johanan, Raquel Garzón, Sergio O. Serna-Saldívar, y Cristina M. Rosell. Functional and Nutritional Replacement of Gluten in Gluten-free Yeast-leavened Breads By Using β-conglycinin Concentrate Extracted From Soybean Flour. 2018.
Citação norma MLAEspinosa-Ramírez, Johanan, Raquel Garzón, Sergio O. Serna-Saldívar, y Cristina M. Rosell. Functional and Nutritional Replacement of Gluten in Gluten-free Yeast-leavened Breads By Using β-conglycinin Concentrate Extracted From Soybean Flour. 2018.