Use of wheat, triticale and rye flours in layer cake production

By B. Oliete, G. Pérez, M. Gómez, P. Ribotta, M. Moiraghi, A. León. 2010

51 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/90289e01a8019522ec04527b63d510e5b95e0c08