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

  • Quality assessment of dried okara as a source of gluten-free flour
  • María V Ostermann-Porcel, Ana N Rinaldoni, Laura T Rodriguez-Furlán, Mercedes E Campderrós
  • Journal of the Science of Food and Agriculture, December 2016, Wiley
  • DOI: 10.1002/jsfa.8131

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http://dx.doi.org/10.1002/jsfa.8131

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