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Relationship between dough rheology and quality characteristics of rice based breads with oil or shortening	517

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GFB aceite y agua. Repositorio.pdf	607

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Relationship between dough rheology and quality characteristics of rice based breads with oil or shortening	150

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GFB aceite y agua. Repositorio.pdf	104

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January 2025	34
February 2025	7
March 2025	12
April 2025	4
May 2025	33
June 2025	43
July 2025	17

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15
February 2025

6
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4
April 2025

12
May 2025

17
June 2025

10
July 2025

40
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