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

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

ISSN: 2304-8158

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 12

Mota: Artikulua

DOI: 10.3390/FOODS11121685 GOOGLE SCHOLAR lock_openSarbide irekia editor