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pro vyhledávání: '"MADINA K. SADIGOVA"'
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 2, Pp 169-180 (2018)
Chickpea derivatives are very promising flour products for bakery; however, their oligosaccharide content and a distinct bean smell limit their use. This paper contains proposals for various technology solutions for using chickpea flour in bakery. Th
Externí odkaz:
https://doaj.org/article/b6ab5263702f49a6a6ecf91595bf686b
