Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes
نویسندگان
چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: Acta Universitatis Cibiniensis. Series E: Food Technology
سال: 2020
ISSN: 2344-150X
DOI: 10.2478/aucft-2020-0009