Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Takwa Aloui"'
Publikováno v:
Heliyon, Vol 8, Iss 12, Pp e12164- (2022)
This study aimed to develop nutritious, gluten-free bread with high quality characteristics using a mixture of chickpea, carob and rice flours as substitutes of wheat flour. To optimize the bread formulation, a Box-Behnken experimental design was con
Externí odkaz:
https://doaj.org/article/27010e1ef27d4de4bb67a718634dddeb
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fcf57605df0d920599f654950e58a56
https://doi.org/10.2139/ssrn.4113800
https://doi.org/10.2139/ssrn.4113800