The effect of adding non-conventional ingredients and hydrocolloids to desirable quality attributes of pasta. A Mini Review.
| Autor: | GULL, AMIR1, KHAJURIA, ASHWANI KUMAR1, GANDOTRA, ANURADHA1, KUMAR, PRADYUMAN2, JAN, ROMEE2, SAFAPURI, TARIQ AHMAD3 |
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| Zdroj: | Croatian Journal of Food Science & Technology. 2018, Vol. 10 Issue 1, p106-111. 6p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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