Výsledky vyhledávání - "Van Xuan Hoang Mai"

Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product

Autor: Thi Quynh Ngoc Nguyen, Thi Thu Tra Tran, Van Xuan Hoang Mai, Thanh Binh Nguyen, Nu Minh Nguyet Ton, Van Viet Man Le

Publikováno v: Cereal Chemistry. 100:346-359

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::792436f83fd93f0091542d5498dab39d
https://doi.org/10.1002/cche.10615

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