Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads

  1. Franco, M.
  2. Gómez, M.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2022

Ausgabe: 11

Nummer: 12

Art: Artikel

DOI: 10.3390/FOODS11121685 GOOGLE SCHOLAR lock_openOpen Access editor