The effect of the incorporation of grape marc powder in fettuccini pasta properties
Sant'Anna, Voltaire, Christiano, Franciele Dalla Porta, Marczak, Ligia Damasceno Ferreira, Tessaro, Isabel Cristina, Thys, Roberta Cruz SilveiraТом:
58
Мова:
english
Журнал:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.04.008
Date:
October, 2014
Файл:
PDF, 363 KB
english, 2014