Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability.
| Autor: | Parlatır, B.1, Üstün, N. Ş.1 sustun@omu.edu.tr, Turhan, S.1 |
|---|---|
| Zdroj: | Grasas y Aceites. Apr-Jun2024, Vol. 75 Issue 2, p1-11. 11p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|