Effect of durum wheat semolina substitution with broad bean...

European Food Research and Technology 2016 / 4 Vol. 242; Iss. 4

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on theMaccheronccinipasta quality

Tazrart, Karima, Zaidi, Farid, Lamacchia, Carmen, Haros, Monika
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Volume:
242
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-015-2558-z
Date:
April, 2016
File:
PDF, 694 KB
english, 2016
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