Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Inna PILYUGINA"'
Publikováno v:
Food and Environment Safety, Vol 22, Iss 4, Pp 228-237 (2023)
The purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium therm
Externí odkaz:
https://doaj.org/article/da8dbe53c2314eea8652a0c0df1a2b40
