Skip navigation

Búsqueda

Iniciar una nueva busqueda
Filtros actuales


Resultados 1-2 de 2.
  • anterior
  • 1
  • siguiente

Hits de ítem:
IconosTítuloAutorAño del DocumentoFormato Mimetype
Staling rice bread.pdf.jpgTexture development in gluten-free breads: Effect of different enzymes and extruded flourMartínez, Mario M.; Marcos, Pablo; Gómez, Manuel2013application/pdf
Effect of extruded flours addition on dough rheology and bread quality.pdf.jpgEffect of the addition of extruded wheat flours on dough rheology and bread qualityMartínez, Mario; Oliete, Bonastre; Gómez, Manuel2013application/pdf
Comentarios
Universidad de Valladolid
Powered by MIT's. DSpace software, Version 5.5