Studies of the quality of cakes made with wheat-lentil composite flours

  1. De la Hera, E.
  2. Ruiz-París, E.
  3. Oliete, B.
  4. Gómez, M.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2012

Volumen: 49

Número: 1

Pages: 48-54

Type: Article

DOI: 10.1016/J.LWT.2012.05.009 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus