Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs.

Moreira R, Chenlo F, Arufe S, Rubinos SN.

DOI: 10.1007/s13197-015-1953-6
Published: 2015-07-19
Container: J Food Sci Technol
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-015-1953-6,
  title = {Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs.},
  author = {Moreira R and  Chenlo F and  Arufe S and  Rubinos SN.},
  year = {2015},
  journal = {J Food Sci Technol},
  doi = {10.1007/s13197-015-1953-6},
  url = {https://doi.org/10.1007/s13197-015-1953-6}
}

RIS

TY  - JOUR
TI  - Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs.
AU  - Moreira R
AU  -  Chenlo F
AU  -  Arufe S
AU  -  Rubinos SN.
PY  - 2015
JO  - J Food Sci Technol
DO  - 10.1007/s13197-015-1953-6
UR  - https://doi.org/10.1007/s13197-015-1953-6
ER  -

APA

R, M., F, C., S, A., & SN., R. (2015). Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs.. J Food Sci Technol. https://doi.org/10.1007/s13197-015-1953-6

Source records

europe-pmc · retrieved 2026-09-25T11:59:38.478Z
hal · retrieved 2026-09-25T11:59:38.535Z