☆ 4.5 Article

Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

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Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS)

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