2024-03-29T01:10:05Zhttp://uvadoc.uva.es/oai/requestoai:uvadoc.uva.es:10324/277162021-06-23T11:19:24Zcom_10324_1166com_10324_931com_10324_894col_10324_1338
http://uvadoc.uva.es/handle/10324/27716/ore.xml
2017-12-19T16:37:13Z
2017-12-19T16:37:13Z
UVaDOC
Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies
Roman Rivas, Laura
González, Ana
Espina, Teresa
Gómez Pallarés, Manuel
2017-12-19T16:37:13Z
LICENSE
THUMBNAIL
ORIGINAL