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The in vitro protein digestibility, microbiological quality and gelatinization behaviour of macaroni as affected by cowpea flour addition
Emine Nur Herken, Şenol İbanogˇlu, Mehmet D. Öner, Esra İbanogˇluVolume:
98
Year:
2006
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2005.06.042
File:
PDF, 137 KB
english, 2006