The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product

No abstract is available for this paper.

• Publication year

  2006

• Venue

  Journal of Food Quality

• Publication date

  2006-12-01

• Fields of study

  Agricultural and Food Sciences, Mathematics

• Identifiers
  DOI 10.1111/J.1745-4557.2006.00099.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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