Villanueva Barrero, M., Harasym, J., Muñoz Muñoz, J. M., & Ronda Balbás, M. F. (2019). Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance.
Citación estilo ChicagoVillanueva Barrero, Marina, Joanna Harasym, José María Muñoz Muñoz, y María Felicidad Ronda Balbás. Rice Flour Physically Modified By Microwave Radiation Improves Viscoelastic Behavior of Doughs and Its Bread-making Performance. 2019.
Cita MLAVillanueva Barrero, Marina, Joanna Harasym, José María Muñoz Muñoz, y María Felicidad Ronda Balbás. Rice Flour Physically Modified By Microwave Radiation Improves Viscoelastic Behavior of Doughs and Its Bread-making Performance. 2019.
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