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|a Programa de Investigación y Desarrollo en Procesamiento y Preservación de Alimentos
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|9 315226
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|a Optimization of rheological properties of gluten-free pasta dough using mixture design.
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|a Lorenzo, Gabriel.
|9 294022
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|a Larrosa, Virginia.
|9 315227
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|a Zaritzky, Noemí E.
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|a Califano, Alicia N.
|9 271859
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|t Journal of Cereal Science
|g Vol.57 (3), p.520-526 May 2013
|
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|u http://www.sciencedirect.com/science/article/pii/S0733521013000428
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|u http://dx.doi.org/10.1016/j.jcs.2013.03.003
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