Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads

  1. Franco, M.
  2. Gómez, M.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2022

Volumen: 11

Número: 12

Type: Article

DOI: 10.3390/FOODS11121685 GOOGLE SCHOLAR lock_openAccès ouvert editor