Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Mahmoud Bekheet"'
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
