Determination of technological, sensory and nutritional properties of instant porridge based on composite flour almond oil cake - oatmeal and grape syrup powder.
| Autor: | Hashemi, Neda1, Milani, Elnaz2 e.milani@jdm.ac.ir |
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| Zdroj: | Journal of Food Science & Technology (2008-8787). Nov2024, Vol. 21 Issue 153, p128-143. 16p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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