Journal of Food Science and Technology, vol. 56, no. 8, pp. 3823-3835
doi:10.1007/s13197-019-03853-z
Autori: D. E. Duță, A. Culețu, G. Mohan
Results
Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions
2020-07-13