Utilization of macaroni by-product as a new food...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 10 Vol. 63; Iss. 2

Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

Yuksel, Ferhat, Karaman, Kevser
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Volume:
63
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.03.099
Date:
October, 2015
File:
PDF, 864 KB
english, 2015
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