Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics.
| Autor: | Achinna, Poshadri1 (AUTHOR) achinna.fst@gmail.com, Deshpande, Hemant2 (AUTHOR) |
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| Zdroj: | Journal of Culinary Science & Technology. May2024, p1-27. 27p. 7 Charts. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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