"Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient"
written by María Cecilia Doporto, Fernanda Sacco, Sonia Z. Viña, María Alejandra García,
published by Food and Nutrition Sciences, Vol.8 No.1, 2017
has been cited by the following article(s) based on Google Scholar:
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