Article · Journal · 1974

Functional Properties of Non-Wheat Flour Substitutes in Composite Flours. I. The Effect of Non-Wheat Starches in Composite Doughs

Canadian Institute of Food Science and Technology Journal

Citations: 10from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 12th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 2 countries