Oliveira, L. C., Rosell, C. M., & Steel, C. J. (2015). Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal.
Citação norma ChicagoOliveira, L. C., Cristina M. Rosell, y C. J. Steel. Effect of the Addition of Whole-grain Wheat Flour and of Extrusion Process Parameters On Dietary Fibre Content, Starch Transformation and Mechanical Properties of a Ready-to-eat Breakfast Cereal. 2015.
Citação norma MLAOliveira, L. C., Cristina M. Rosell, y C. J. Steel. Effect of the Addition of Whole-grain Wheat Flour and of Extrusion Process Parameters On Dietary Fibre Content, Starch Transformation and Mechanical Properties of a Ready-to-eat Breakfast Cereal. 2015.