Revista de Chimie (Bucuresti), 69, Nr.6, http://www.revistadechimie.rom
Autori: Apostol, N. Belc, L. Gaceu, V. Vlăduț, O. B. Oprea
Results
Chemical and rheological influence of Helianthus tuberosus flour used as a source of bioactive compounds in bread
2020-07-13