Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

标题
Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 49, Issue 2, Pages 207-213
出版商
Springer Nature
发表日期
2011-02-10
DOI
10.1007/s13197-011-0271-x

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