Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Farheen Dhinda"'
Publikováno v:
Food and Bioprocess Technology. 5:2998-3006
Effect of replacement of wheat flour with a combination of soy protein isolate, oat bran and chickpea flour (SPOBCP) at the levels of 20%, 40% and 60% and addition of combination of additives such as fungal α-amylase, dry gluten powder, sodium stear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7daa32d7dd9a25d8f3dfe6d8fa2a6c3f
https://doi.org/10.1007/s11947-011-0752-y
https://doi.org/10.1007/s11947-011-0752-y
Publikováno v:
Food & Bioprocess Technology; Nov2012, Vol. 5 Issue 8, p2998-3006, 9p