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pro vyhledávání: '"Bissada Nouhman"'
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flou
Externí odkaz:
https://doaj.org/article/6781b578c02c41a79db0af0fdbe01dba