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pro vyhledávání: '"Raga Soriano, Ana"'
Autor:
Raga Soriano, Ana
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] This work is focused on the analysis of the physicochemical characteristics and sensory acceptance of cookies prepared by replacing wheat flour (25, 50, 75 and 100%) and sugar (100%) by, respectively, tigernut flour and maltitol in order to obta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::81b0910c04c9e9d5a1e022efd2a06257
http://hdl.handle.net/10251/55564
http://hdl.handle.net/10251/55564
