Fingerprint
Dive into the research topics of 'Improvement of physicochemical properties of baked oatmeal (Avena sativa L.) by imbibition'. Together they form a unique fingerprint.- Sort by
- Weight
- Alphabetically
Improvement of physicochemical properties of baked oatmeal (Avena sativa L.) by imbibition
Estefany A. Galaz-Pérez, Gonzalo Velazquez, Guadalupe Mendez-Montealvo
Research output: Contribution to journal › Article › peer-review