(1)
Infl Uence of Yuca Starch and Corn Starch in the Sensory Characteristics of the Bread Made With Millet (Panicummiliaceum) and Wheat Fl Our (Triticumvulgare). @limentech 2010, 8 (1), 67-74. https://doi.org/10.24054/limentech.v8i1.1517.