Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response
Plazzotta, Stella, Sillani, Sandro, Manzocco, LaraМова:
english
Журнал:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13820
Date:
May, 2018
Файл:
PDF, 200 KB
english, 2018
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