Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean
E-S. M. Abdel-Aal, F. W. Sosulski, M. M. Youssef, A. Adel Y. ShehataVolume:
44
Language:
english
Pages:
13
DOI:
10.1007/bf01088317
Date:
November, 1993
File:
PDF, 756 KB
english, 1993