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M
M. Martinez-Garcia
Autonomous University of Barcelona
9H指数
17论文数
257被引数
收录论文 7
发表时间
Physicochemical, Technological, and Structural Properties and Sensory Quality of Bread Prepared with Wheat Flour and Pumpkin (Cucurbita argyrosperma), Chayotextle (Sechium edule Root) and Jinicuil (Inga paterno Seeds) Flour物理化学、技术和结构特性及使用小麦粉、南瓜(Cucurbita argyrosperma)、佛手瓜根(Sechium edule Root)和金库伊尔种子(Inga paterno Seeds)粉制备面包的感官质量

