Gluten-free bread: effect of soy and corn co-products on the quality parameters

Gluten-free bread: effect of soy and corn co-products on the quality parameters

Guimarães, R.
european food research and technology 2019 Vol. 245 pp. 1365-1376
213
guimares2019glutenfreeeuropean

Citation

ID: 70516
Ref Key: guimares2019glutenfreeeuropean
Use this key to autocite in SciMatic or Thesis Manager

References

Blockchain Verification

Account:
NFT Contract Address:
0x95644003c57E6F55A65596E3D9Eac6813e3566dA
Article ID:
70516
Unique Identifier:
10.1007/s00217-019-03261-9
Network:
Scimatic Chain (ID: 481)
Loading...
Blockchain Readiness Checklist
Authors
Abstract
Journal Name
Year
Title
4/5
Blockchain Upload Locked

Complete all 5 checklist items to tokenize your article

Saymatik Web3.0 Wallet