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Publikováno v:
Bulletin of the National Nutrition Institute. 47:1-22
The quality attributes of spaghetti that produced from semolina and spaghetti with different levels of barley flour or orange peels powder as a dietary fiber sources were studied. Three levels of barley flour were used (15 %, 30 % and 45 %) and three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc2943398e2b1f310ba1e11e4668d6e0
https://doi.org/10.21608/bnni.2016.4221
https://doi.org/10.21608/bnni.2016.4221
Autor:
Gale Research Inc
The Biography and Genealogy Master Index is designed to help you easily determine which publication to consult for biographical information. Indexed sources cover both living and deceased persons from every field of activity and from every country in
