[1]
Vazquez Lara, F. et al. 2017. Effect of substitution of wheat flour with oat, corn and sorghum on dough rheological, textural and sensorial bread properties. Investigación y Ciencia de la Universidad Autónoma de Aguascalientes. 71 (Aug. 2017), 19–26. DOI:https://doi.org/10.33064/iycuaa201771593.