SERGIO
PÉREZ BURILLO
Ikertzailea 2021-2021 tartean
Universidad de Buenos Aires
Buenos Aires, ArgentinaUniversidad de Buenos Aires-ko ikertzaileekin lankidetzan egindako argitalpenak (1)
2017
-
Toasting time and cooking formulation affect browning reaction products development in corn flakes
Cereal Chemistry, Vol. 94, Núm. 3, pp. 380-384