The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
出版年份 2019 全文链接
标题
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
作者
关键词
-
出版物
Foods
Volume 8, Issue 10, Pages 504
出版商
MDPI AG
发表日期
2019-10-17
DOI
10.3390/foods8100504
参考文献
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