Quality assessment of dried okara as a source of production of gluten-free flour-Reference-Cited by-同舟云学术

Quality assessment of dried okara as a source of production of gluten-free flour

Published:2016-12-14 Issue:9 Volume:97 Page:2934-2941
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ostermann-Porcel María V¹,Rinaldoni Ana N¹,Rodriguez-Furlán Laura T¹,Campderrós Mercedes E¹

Affiliation:

1. Instituto de Investigaciones en Tecnología Química (INTEQUI-CONICET), Facultad de Química, Bioquímica y Farmacia; Universidad Nacional de San Luis; 5700 San Luis Argentina

Funder

SCyT, UNSL

Academy of Motion Picture Arts and Sciences

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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