International Journal of Food Science & Technology, vol. 54, pp. 3205-3215
doi.org/10.1111/ijfs.14297
Autori: E. Duță, A. Culețu, N. Sozer
Results
Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta
2020-07-13