Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupine flour
Dr. Nefisa A. Hegazy, Dr. Siham M. N. FaheidVolume:
34
Year:
1990
Language:
english
Pages:
7
DOI:
10.1002/food.19900340917
File:
PDF, 433 KB
english, 1990