AGRIS - International System for Agricultural Science and Technology

Physical properties of gluten-free sugar cookies made from amaranth-oat composites

2015


Bibliographic information
LWT - food science and technology
Volume 63 Issue 1 ISSN 0023-6438
Pagination
p. 214-220.
Language
English
Note
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.

2016-08-15
AGRIS AP
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org