Determination of the physical quality, structural characteristics, and sensory acceptability of biscuits prepared from einkorn-based lentil composite flours.
| Autor: | ASLAN TÜRKER, Duygu1 duyguaslan@erciyes.edu.tr |
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| Zdroj: | Harran Journal of Agricultural & Food Science. 2024, Vol. 28 Issue 3, p430-443. 14p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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