Cogent Food & Agriculture
Volume 2, 2016 - Issue 1
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Research Article
Effect of low degrees of substitution in wheat flour with sorghum, oat or corn flours on physicochemical properties of composite flours
Francisco VásquezDepartamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain;Departamento de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, MexicoCorrespondence[email protected]
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Samuel VerdúDepartamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, SpainView further author information
, Alma R. IslasDepartamento de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, MexicoView further author information
, José M. BaratDepartamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, SpainView further author information
& Raúl GrauDepartamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Valencia, SpainView further author information
| Fatih YildizMiddle East Technical University, TurkeyView further author information
(Reviewing Editor)
Article: 1269979
|
Received 20 Oct 2016, Accepted 04 Dec 2016, Published online: 05 Jan 2017
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