Cite
HARVARD Citation
Ramírez, M. et al. (2019). Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation. Food science and technology international. pp. 414-428. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Ramírez, M. et al. (2019). Optimization of hot-air drying conditions for cassava flour for its application in gluten-free pasta formulation. Food science and technology international. pp. 414-428. [Online].