Bread from wheat flour partially replaced by fermented chickpea flour: Optimizing the formulation and fuzzy analysis of sensory data

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 90, Issue -, Pages 215-223

出版商

Elsevier BV

发表日期

2017-12-11

DOI

10.1016/j.lwt.2017.12.019

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