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pro vyhledávání: '"Rafika Mbarki"'
Publikováno v:
J Food Sci Technol
The present study was undertaken to evaluate the effect of partial wheat flour substitution by jujube flour (JF) or jujube fiber concentrate (JFC) (0–15%) on chemical, physical and sensory quality of biscuits. JFC extracted from jujube pulp was cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f931d6d9d2ac6d291ef1ac8f184c40d3
https://doi.org/10.1007/s13197-020-04652-7
https://doi.org/10.1007/s13197-020-04652-7
