Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea

标题
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 84, Issue 1, Pages 101-107
出版商
Elsevier BV
发表日期
2007-05-04
DOI
10.1016/j.jfoodeng.2007.04.022

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