Published in
Elsevier, Food Chemistry, (326), p. 126972, 2020
DOI: 10.1016/j.foodchem.2020.126972
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Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking
Journal article published in 2020 by
Rafael Grassi de Alcântara,
Rosemary Aparecida de Carvalho 
,
Fernanda Maria Vanin
,
Fernanda Maria Vanin
This paper was not found in any repository, but could be made available legally by the author.
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