![](/img/cover-not-exists.png)
Effect of lupine flour on the quality and oligosaccharides of pasta and crisps
Dr. E. Lampart-Szczapa, W. Obuchowski, K. Czaczyk, B. Pastuszewska, L. BuraczewskaVolume:
41
Year:
1997
Language:
english
Pages:
5
DOI:
10.1002/food.19970410407
File:
PDF, 480 KB
english, 1997