Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits

标题
Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits
作者
关键词
Taro, Wheat, Composite biscuits, Sensory, Functional properties
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 9, Pages 1893-1901
出版商
Springer Nature
发表日期
2012-05-14
DOI
10.1007/s13197-012-0723-y

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