Effect of lupin flour incorporation on the physical characteristics of dough and biscuits

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 3, Issue 3, Pages 140-147

出版商

Wageningen Academic Publishers

发表日期

2011-07-26

DOI

10.1111/j.1757-837x.2011.00100.x

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